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.
- 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).