Tangerine Persimmon Sauce Recipe

How to Make Tangerine Persimmon Sauce

1. Combine 1 cup peeled and chopped persimmons, ½ cup tangerine juice, 1 tablespoon tangerine zest, ¼ cup palm sugar, 1 tablespoon Grand Marnier, ½ cup filtered water, and a pinch of salt in a blender.
2. Blend on high speed until completely smooth.
3. Pour the blended mixture into a medium-sized glass saucepan.
4. Cook over low to medium-low heat, stirring frequently, until the mixture begins to simmer.
5. In a small glass bowl, whisk together 1 tablespoon arrowroot powder with 2 tablespoons of cold filtered water until smooth.
6. Slowly whisk the arrowroot mixture into the simmering sauce, stirring continuously.
7. Continue stirring until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon but still pourable.
8. Remove from heat.
9. At this point, you have options! Enjoy it warm on sweet potatoes, baked fish, or as a ham glaze.
10. For a creamier sauce: Stir in ⅓ cup of heavy cream (or fresh organic raw cream, if available) and blend completely. This can be served warm over pancakes, ice cream, or other desserts.
11. For a whipped cream topping: Whip ⅓ cup heavy cream with 1 teaspoon palm sugar and a dash of vanilla extract until stiff peaks form. Dollop on top of the sauce.
12. To further thicken the sauce, add more arrowroot powder, 1 teaspoon at a time, until desired consistency is reached.
13. Refrigerate for at least 30 minutes to allow the sauce to thicken further. The refrigerated sauce can be piped onto pastries or used as a tart filling.
14. Enjoy your delicious and versatile Tangerine Persimmon Sauce!