Golden, velvety persimmons transform into a vibrant sauce when paired with the warmth of fresh ginger and a splash of wine. This elegant, slightly sweet-and-tangy condiment is an excellent way to highlight ripe Hachiya persimmons that are too soft to slice. The flavors balance beautifully with chicken, seared fish, or pork chops, making it a versatile sauce for cozy autumn and winter meals.
INGREDIENTS:
2 large very ripe Hachiya persimmons, peeled and seeded
1 tablespoon minced shallot
2-inch piece fresh ginger, peeled and finely grated
2 tablespoons rice vinegar, or more as needed
½ cup sweet white wine such as Gewürztraminer, Riesling, or Moscato
1–2 tablespoons butter
Salt and white pepper, to taste
METHOD:
Push the persimmons through a fine-mesh strainer with a spatula to remove fibers and achieve a smooth purée. Measure out 1½ cups; reserve any extra for another use.
In a small saucepan over medium-low heat, melt enough butter to coat the bottom. When foaming subsides, add the shallots and a pinch of salt. Cook gently, stirring often, until softened and translucent without browning, 4–5 minutes.
Add the rice vinegar and simmer until reduced by half.
Pour in the sweet wine and cook until reduced by half again, concentrating the flavor.
While the wine reduces, squeeze the grated ginger firmly over a small bowl to release its juice—you should have about 1 tablespoon. Discard the pulp.
When the wine has reduced, stir in the ginger juice. Whisk in the persimmon purée until smooth and well combined.
Simmer gently until the sauce thickens to a pourable consistency. Season with salt and white pepper. Taste and adjust—add a splash more vinegar for brightness or a bit more ginger juice for zing.
Spoon warm over roasted chicken, pan-seared fish, or pork chops.
YIELD: About 1 1/4 cups sauce
SERVING SUGGESTIONS:
With Chicken: Spoon over roasted chicken thighs or pan-seared chicken breasts. Add a side of roasted root vegetables (carrots, parsnips, sweet potatoes) to echo the sauce’s natural sweetness.
With Pork: Drizzle over seared pork chops or tenderloin medallions. Pair with creamy mashed potatoes or a wild rice pilaf for a comforting autumn plate.
With Fish: Use as a finishing sauce for seared or roasted salmon, halibut, or sea bass. A squeeze of fresh lime at the table brightens the pairing.
Vegetarian: Try it over roasted cauliflower steaks or alongside grilled tofu for a plant-forward main course.
