IS IT BETTER TO ASK FOR PERSIMMON THAN FORGIVENESS?

PORK CHOPS WITH SPICY PERSIMMON CHUTNEY AND ROASTED POTATOES

Winter in California is persimmon time.  They are the latest fruits to ripen and in November and December are ubiquitous at Farmers’ Markets.  One of our executives has a persimmon tree in his yard, and brought us some persimmons (Fuyu variety) for Thanksgiving.  I used some of them in an apple Tarte Tatin, and the sweet taste (pear-like) was delightful.  Unfortunately, I mentioned my enjoyment of the persimmons to him, and he said: “I’ll bring you some more.”  That turned out to be a large bag of persimmons!  The good news is that as they continue to ripen, they just soften.  I used a number of them (unpeeled, although peeling is okay) in a spicy chutney, which was amazing!  It has the combination flavors of sweet, sour and spicy, and was great served over grilled pork chops.  I’d use it over grilled fish as well.

Sherry roasted some sliced red potatoes, drizzled with Ranch Powder and olive oil, and sautéed fresh spinach with cur cherry tomatoes and lots of garlic.  An exquisite meal, thus proving that it is better to ask for persimmon than ask for forgiveness.

SPICY PERSIMMON CHUTNEY

4 Tbsp. canola oil

1 chopped onion

2 tablespoon minced peeled fresh ginger

2 tsp. mustard seeds

1 1/2 cups cider vinegar

1/4 cup fresh lemon juice

1 large apple, peeled, cored, chopped

3 cups chopped peeled Fuyu persimmons (about 5-6 medium)

1 cups raisins

3/4 cup sugar

1 chipotle in adobo, chopped

1 teaspoon ground coriander

1 teaspoon ground cardamom

In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and ginger.  Cook 1 minute, then add vinegar, lemon juice, sugar, apple, persimmons and raisins, and cook for 15-30 minutes over low to moderate heat, until fruit is soft and most liquid has been removed and mixture has thickened.  Add chipotle, cardamom and coriander.  Cook for another 5 minutes. Chill for 1 hour before serving.