Gingered Apple-Persimmon Compote

Gingered Apple-Persimmon Compote

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taemee 0

"This warm, sweet compote is a great accoutrement to pork and possibly a Christmas turkey. It can also be served warm over a scoop of vanilla ice cream for the daring. Happy holidays!"
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20 m servings 68 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.


  • Cook's Note:
  • Splenda(R) can be substituted for the sugar but cut quantity in half because it is sweeter than sugar.



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