Persimmon is not one of the most popular fruits but this compote will change your mind forever!
4 ripe persimmons
250ml dry white wine
1 star anise
1 cinnamon quill
a pinch of salt
Peel the persimmons and cut them into quarters.
Core each quarter and cut each into half. Put aside.
Add the white wine, sugar, star anise, cinnamon quill and salt to a saucepan and bring to a boil while stirring constantly until the sugar has dissolved.
Turn the heat down and simmer the mixture for about 5 minutes.
Add the persimmon pieces and cover the saucepan.
Simmer the fruit for 15 minutes or until a toothpick easily pierces the fruit.
Transfer the persimmon slices to a bowl and simmer the liquid until syrupy and reduced by half. This should take about 5 minutes.
Pour the syrup over the fruit and allow to cool.
Refrigerate until chilled.
Serve the persimmon with vanilla ice cream.