Ginger Persimmon Sauce

Use this sprightly sauce on chicken, seared fish, or pork chops. A perfect way to use any Hachiya persimmons that are super soft.


2 large ripe, soft Hachiya persimmons, peeled, and seeded
1 tablespoon minced shallot
2-inch piece fresh ginger, peeled and finely grated
2 tablespoons rice vinegar, or as needed
1/2 cup sweet white wine such as a gewürztraminer, riesling, or moscato
1-2 tablespoons butter
Salt and white pepper to taste


Push the persimmon through a fine mesh strainer with a spatula so it is free of fibers and puréed. If you have more than 1½ cups of puree, reserve the rest for another use.

Heat a small saucepan over medium-low heat. When hot, add enough butter to film the pan bottom. When it is done foaming, add the shallots and a pinch of salt and cook until they are quite tender, but do not brown them. Add the vinegar and cook to reduce by 50%.

Add the wine and cook down 50%. While the wine cooks down, squeeze the grated ginger to release the juice over a small bowl. There should be about a tablespoon or so of juice. When the wine has reduced enough, add the ginger juice and swirl in.

Add the persimmon purée and whisk to incorporate the liquid in the pan with the purée.

Season with salt and white pepper and heat through. If puree is runny, cook down to a sauce-like consistency. Taste for balance and adjust as necessary. You may need to add a little vinegar or ginger juice.

Yield: About 1 1/4 cups sauce

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