Persimmon Compote

dessert persimmon
Photo: Raymond Hom

Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.


  • 1 cup dry white wine

  • ½ cup sugar

  • 1 star anise

  • 1 cinnamon stick

  • Kosher salt

  • 4 Fuyu persimmons, peeled, cored, and each cut into 8 wedges

  • Ice cream, for serving


  1. 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). Serve over ice cream.

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