TANGERINE PERSIMMON SAUCE
You will find as you read this recipe that it is very versatile and that the basic flavors can be adapted to several very tasty dishes. Note: I have found that when cooking with citrus it is preferable to refrain from using metal pans, or utensils. The acids in the citrus react to the metals, and tend to make the dish taste metallic therefore I prefer a glass pan, and wooden spoon. My preference of cream is fresh organic raw cream if you can find it. Also, because of added toxins I never use municipal tap water for consumption, never. (Why is it that the warning on your toothpaste tube says, "Contains fluoride. Contact poison Control Center if swallowed." Yet it's just fine to put it in our drinking water along with chlorine. Some things just don't make sense.)
Provided by quasimodo.
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
- Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
- Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
- Remove from heat.
- At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
- The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
- If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
- *Consideration;.
- If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
- With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
- Refrigerating should thicken the sauce just a bit more.
- Enjoy.
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Lisa Logue
[email protected]I've never made a sauce like this before, but it was so easy and delicious. I'll definitely be making it again.
Andras Kiss
[email protected]This sauce is a great way to add some sweetness to your meals. It's also a great way to use up leftover tangerines and persimmons.
Clean Bro1000
[email protected]I love the vibrant color of this sauce. It's a great way to add some color to your plate.
Megan Dias
[email protected]This sauce is a great way to use up leftover tangerines and persimmons. It's also a great way to add some extra flavor to your meals.
Preval Rolange
[email protected]I made this sauce for my family and they loved it! It's a great way to get your kids to eat their fruits.
Tlhompho Ramohodi
[email protected]This is a great recipe for a quick and easy weeknight meal. I love the combination of tangerines and persimmons.
Md Abu Ishak
[email protected]I wasn't sure what to expect from this sauce, but I was pleasantly surprised. It's a unique and flavorful sauce that I'll definitely be making again.
Sourov Ganguli
[email protected]This sauce is a great way to add some brightness to your meals. I've used it on chicken, fish, and vegetables. It's always a hit.
EditedKimberlana
[email protected]I love the simplicity of this recipe. It's quick and easy to make, and the results are delicious. I've made it several times already.
Michael Mcleod
[email protected]This sauce is amazing! It's sweet, tangy, and has a beautiful color. I used it as a glaze for roasted pork tenderloin and it was perfect.
Ibrahim Tamang
[email protected]I made this sauce for a dinner party and it was a huge success. Everyone raved about it. I will definitely be making it again.
Jino
[email protected]Easy to make and so delicious! I love the combination of tangerines and persimmons. It's a great sauce for chicken, fish, or tofu.
Reyan Adil
[email protected]This tangerine persimmon sauce was a delightful surprise! The vibrant citrusy flavor of tangerines complemented the sweet and juicy persimmons perfectly. I served it over roasted chicken and it was a hit with my family. Definitely a keeper recipe!