Persimmon pulp is ridiculously easy to make and makes a wonderful base for many recipes including persimmon bread, jam and candy.
Course: Base Recipes
Author: The Gracious Pantry
Colander OR hand blender OR food processor
2cupswater(or less. You don't want to fully cover the persimmons, so if you don't need it all, don't use it all.)
Wash, de-stem and cut the persimmons into quarters.
Put the persimmons, water and cinnamon in a slow cooker.
Cover with a lid and cook for approximately 4 to 6 hours. You know they are done with you can squish a piece against the side of the slow cooker without too much resistance.
Now you have three options. You can transfer the persimmons to a colander set over a pot or bowl to catch the pulp. (You can discard any water left behind in the slow cooker, but use about a ¼ cup when mashing or blending. Just enough for an apples sauce consistency.)
Start mashing them.
If you find that you are not getting enough pulp to come out (this can happen, it's not a big deal), simply transfer the persimmons and a small amount of their cooking water to a food processor, or use a hand blender directly in the bowl.
Blend in pulses until you have the consistency of apple sauce. Store in the fridge up to 4 days or freeze up to 6 months.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.