1 Khaki persimmon, (Asian not American)
1 Habanero, seeded and cut up
1 large Garlic clove, peeled and cut up
1/2 tsp Quatre Epices, (4-Spice powder)*
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Scrape the flesh of the persimmon off the skin and into a food processor; add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * If you can't find Quatre Epices in a specialty food store, you can make your own. In France it's much used in charcouterie, but I like it a lot in prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg Combine the spices really well...you could even use a hand mixer, and store in a closed jar
NOTES : If you cook this, it gets very thick, loses some of the terrific persimmon color and some heat, but it isn't bad sauteed briefly. Store in a closed jar in the refrigerator
Posted to CHILE-HEADS DIGEST V3 #309 by Walt Gray <waltgray@mnsinc.com> on Apr 29, 1997
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