Persimmon Compote

Persimmon Compote

Having a stash of this make-ahead spiced Persimmon Compote in the fridge is like money in the bank. Use it to gussy up your favorite holiday dessert.

Persimmon Compote

Print This Recipe Total time Yield 6–8Source Martha Stewart LivingPublished
Persimmon Compote


  • 1 cup Moscato wine
  • ½ cup granulated sugar
  • 1 star anise
  • 1 cinnamon stick
  • 1 pinch kosher salt
  • 4 Fuyu persimmons (peeled, cored and cut into bite-size wedges)


Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days).