How to make persimmon sauce for meat? And what should it taste like — spicy or sweet, with the aroma of fragrant herbs or citrus notes? Or perhaps with a hint of garlic sharpness? If you enjoy vibrant combinations of meat and fruit, then this recipe is for you!
In the cooking process, rely on your own taste preferences, taste, and adjust the proportions of spices and herbs: you can use those you like best, but be sure to add fresh garlic and thyme for a deep, rich aroma. Choose soft, ripe fruits, as this will give the sauce a uniform creamy texture when finished.
INGREDIENTS FOR 2 SERVINGS
Persimmons 2 pcs. Lemon juice 1 tsp. Olive oil 1 tbsp. Garlic 1 clove(s) Potato starch 0.5 tsp. Dried thyme 0.25 tsp. Black pepper ground, a pinch Salt, a pinch Turmeric, a pinch Coriander, a pinch Sweet paprika ground, a pinch
RECIPE PREPARATION
Step 1
Wash the persimmons, cut them into large wedges, and remove the seeds. Transfer to a small saucepan. Peel the garlic and finely grate it, then add it to the persimmons.
Step 2
Place the saucepan on the stove, pour in the lemon juice, and season with spices and dried aromatic herbs to taste. Cook, stirring, over medium heat for 3–4 minutes. Use a blender to puree the ingredients until smooth.
Step 3
Return the saucepan to the stove. Mix cold water and starch, pour it into the persimmons, add vegetable oil, stir, and bring to a boil. Cook for 30 seconds, then remove from heat.
Step 4
The persimmon sauce is ready. Serve it with meat, and if you don't eat it right away, transfer it to a container, seal it tightly with a lid, and store it in the refrigerator.
BY THE WAY
Using the same principle, you can prepare a sauce not only for meat. If you add ground cinnamon and orange zest to the persimmons instead of all the specified spices and garlic, you will get a sweet sauce that goes perfectly with pancakes.
