Persimmon Chutney

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Persimmon chutney is a accompaniment for all sea foods. This chutney has a little spicy flavor infused with fresh fruit.

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Steps

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In a medium saucepan melt butter.

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Add bay leaves , cinnamon sticks , red onion , garlic and saute until onions are soft.

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Add orange muscat wine and reduce by half.

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Add the remaining ingredients and stir well.

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Simmer chutney for 15 minutes.

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Stir several times to prevent burning.

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Remove from the heat and discard cinnamon sticks and bay leaves.

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Cool the persimmon chutney before service.

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Reseason to taste with salt and pepper.

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Add cayenne pepper to your taste.

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Garnish the dish with cinnamon sticks.

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Ingredients

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unsalted butter, bay leaves, cinnamon sticks, red onion, serrano pepper, fresh garlic clove, muscat wine, persimmons, nectarine, jonathan apple, unbleached cane sugar, cayenne pepper, cinnamon, lime juice, fine sea salt