Honey and Ginger Poached Fuyu Persimmons Pressure Cooker Recipe

Honey And Ginger Poached Fuyu Persimmons Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 1¼ cups water
• 3 tablespoons honey or agave nectar
• 1 (3-inch) cinnamon stick
• 3 slices fresh ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• 4 Fuyu persimmons

Method

1. In a 5- to 7-quart pressure cooker, combine the water, honey, cinnamon stick, ginger slices, allspice, and ground ginger
2. Cook over medium-high heat, stirring until the sugar has dissolved, about 1 minute
3. Cut the stem end tops off the persimmons
4. Peel and slice the fruits in half horizontally
5. Carefully add the persimmon halves, cut side down, in a single layer in the pressure cooker
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 3 minutes
10. Remove the pot from the burner
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Transfer the persimmons with a slotted spoon, cut side up, to a pie plate or other rimmed baking dish just large enough to hold them
14. Return the uncovered pressure cooker to high heat and boil the poaching liquid for a few minutes to concentrate the flavor
15. Remove the cinnamon stick and ginger slices, and discard
16. Spoon the warm sauce over the persimmons
17. Let cool at least 10 minutes
18. Serve the persimmons slightly warm, or cover and refrigerate
19. To serve, place 2 persimmon halves in each of 4 dessert bowls and drizzle with the sauce

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