Persimmon Panacea

Fuyu persimmons, Bartlett pears and blueberries are served in a lightly sweetened minted wine syrup.

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Ingredients:

• 5 ripe but firm Fuyu Persimmoms, peeled, chopped into 3/4" chunks
• 3 ripe Bartlett Pears, peeled, chopped into 3/4" chunks
• 2/3 cup fresh or frozen blueberries
• 2 Tbsp slightly packed finely chopped fresh mint leaves
• 1 cup chilled white wine, Sauvignon Blanc is recommended
• 1 1/2 Tbsp granulated sugar, more or less depending on sweetness of wine

Method

Combine peeled and chunked pears and persimmons in large glass bowl; cover and place in refrigerator. Combine mint and 1 Tbsp of the sugar in a 2-cup measure; press mint with back of spoon until bruised and very fragrant. Add wine to mint/sugar mixture; stir to dissolve sugar. Pour the wine/sugar/mint mixture over pears and persimmons. Toss gently to coat fruit evenly. Taste and adjust sweetness as necessary. Should be sweet, but not so much so as to overwhelm the natural sweetness of the fruit. Add blueberries, toss to combine; serve immediately or cover and chill up to 24 hours.

Notes: For Cocktails: You can use a whole bottle of wine. Let this steep with the fruit/mint for 1-2 hours, then strain off liquid and serve as a refreshing "sangria" over crushed ice and with a splash of seltzer.

Number of servings: 8

Submitted By: grunerb
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