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).