Cranberry Persimmon Compote
11.26.2013
- By Natasha Bernardez, Founder of Clean Plate Culinary
The bright, tender fruit of persimmons mellows the intensity of cranberries while lending this sauce a beautiful contrast of flavors. This great fruit that originated from China contains contains high amounts of antioxidants and phytonutrients.
Ingredients
yield: about 2 ½ to 3 cups
- 3/4 lb fresh or frozen cranberries (3 1/2 cups)
- 1/8 cup dry red wine
- 1/2 cup water
- 1/2 star anise
- 1 cinnamon stick
- 1/3 agave to taste
- pinch of salt
- 1/3 cup of apple cider
- 3 firm-ripe persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
Preparation
Bring cranberries, wine, water, star anise, cinnamon stick, agave and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add the apple cider and more agave to taste. Discard the star anise and cinnamon and then fold in the persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
Using a unique service tailored to your family’s needs, Clean Plate Culinary will help you to remove unhealthy foods and products from your diet, replace them with real foods that will nourish and heal your body, rediscover traditional cooking methods and re-establish a healthy home. Clean Plate Culinary’s mission is to encourage personal and collective culinary creativity, while providing a top class farm to table dining experience with flawless execution. Clean Plate Culinary services the Westchester County, New York City, Southern Connecticut and Northern New Jersey area.
Founder Natasha Bernardez is a graduate from the Natural Gourmet Institute for Health and Culinary Arts where she studied to learn Alternative Nutrition methodologies and Food Therapy. She is also a trained Food Stylist and Writer. Natasha holds a Master’s degree in Organizational Management coupled with her MBA degree in Management. Natasha is currently working on become a certified Aroma-therapist. She was awarded a James Beard Scholarship in 2010, is a member of the American Nutrition Association, National Association of Professional Women, The New York Restaurant Association, International Caterers Association, and the International Association of Culinary Professionals.
Founder Natasha Bernardez is a graduate from the Natural Gourmet Institute for Health and Culinary Arts where she studied to learn Alternative Nutrition methodologies and Food Therapy. She is also a trained Food Stylist and Writer. Natasha holds a Master’s degree in Organizational Management coupled with her MBA degree in Management. Natasha is currently working on become a certified Aroma-therapist. She was awarded a James Beard Scholarship in 2010, is a member of the American Nutrition Association, National Association of Professional Women, The New York Restaurant Association, International Caterers Association, and the International Association of Culinary Professionals.
