In December, I wrote about using persimmons and my new-found like of this fruit. On two occasions, I made batches of persimmon butter using my crockpot. This recipe was so easy and the result is great! I freeze what I can't use in a few weeks and then put some in the fridge for immediate consumption. I've been enjoying it on my toast in the mornings for many weeks now.
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| This picture was taken from the recipe site, but mine looked just as good as this. |
I did make a couple of changes. I replaced the 1/4 c. agave nectar with 1/4 c. honey. Also, I didn't put in individual spices; I just used pumpkin pie spice and put in the amount I liked, to taste.
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