Recipe - Persimmon Holiday Cookies

1 Khaki persimmon, (Asian not
American)
1 Habanero, seeded and cut up
1 lg Garlic clove, peeled and cut
up
One half teaspoon Quatre Epices, (4Spice
powder)*

Scrape the flesh of the persimmon off the skin and into a food processor;
add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * If
you can't find Quatre Epices in a specialty food store, you can make your
own. In France it's much used in charcouterie, but I like it a lot in prune
butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the
following formula, but I think the one I buy here in Phila at Assouline &
Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 One half Tbs
ground or powdered cloves 3 One half Tbs ground ginger 4 Tbs ground nutmeg
Combine the spices really well...you could even use a hand mixer, and store
in a closed jar

NOTES : If you cook this, it gets very thick, loses some of the terrific
persimmon color and some heat, but it isn't bad sauteed briefly.
Store in a closed jar in the refrigerator

Posted to CHILEHEADS DIGEST V3 #309 by Walt Gray waltgray@mnsinc.com on
Apr 29, 1997