spiced persimmon-apple sauce
Prep time
Cook time
Total time
Makes: about 2 cups
  • 1 lb apples, peeled, cored and diced
  • 1 lb firm Fuyu persimmons, peeled and diced
  • 1.5 tsp good cinnamon (we love this one)
  • 3 whole cloves
  • 1 tsp vanilla
  • pinch sea salt
  • ½ cup water
  1. Combine all ingredients in a medium pot or Dutch oven. Bring to a boil, then cover and reduce to a simmer for 2 hours (for a chunkier sauce) or 3 hours (for a...slumpier?...sauce).
  2. If desired, lightly mash any remaining chunks with a potato masher until sauce is desired consistency. Remove cloves before eating. Serve warm or cold. Enjoy!
This perfectly sweet (and surprisingly unsweetened!) recipe could certainly hold its own as a warm ice cream topping or a stand-in anywhere you'd use regular applesauce, but why you'd diss potatoes in such a way is beyond me. ;)
Recipe by the pig & quill at https://thepigandquill.com/two-potato-latkes-with-smoky-eggplant-relish-spiced-persimmon-apple-sauce-sour-cream/