PERSIMMON CHUTNEY

By BobD

Ingredients

• 4 persimmons, preferably Fuyu, peeled and diced
• 1/4 cup honey
• 2 tablespoons lemon juice
• 1 tablespoon seeded, finely diced jalapeno pepper
• 1 tablespoon peeled, minced ginger
• 1/4 teaspoon almond extract
• 1/4 cup sliced almonds

Preparation

Step 1

In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeno pepper and ginger and bring to a boil over medium heat.

Cook, stirring, for 2 minutes. Remove from the heat and stir in the almond extract and almonds.

Serve with duck dumplings.