{"id":646,"date":"2010-11-24T01:28:52","date_gmt":"2010-11-24T09:28:52","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=646"},"modified":"2011-01-27T14:22:04","modified_gmt":"2011-01-27T22:22:04","slug":"persimmon-and-apple-caramel-with-fleur-de-sel-french-cooking-recipes-simple-peasures","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/persimmon-and-apple-caramel-with-fleur-de-sel-french-cooking-recipes-simple-peasures","title":{"rendered":"persimmon and apple caramel with fleur de sel"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #333333;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-656\" title=\"caramel sauce\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/caramel-sauce-350x262.jpg\" alt=\"\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/caramel-sauce-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/caramel-sauce-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/caramel-sauce.jpg 640w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/>apple and persimmon caramel with fleur de sel <\/strong><\/span><\/p>\n<p><span style=\"color: #999999;\">Easy and delicious. \u00a0Make the most of those special persimmons and apples you found at the farmer\u2019s market.\u00a0 This caramel is great to have on-hand and the perfect companion to a range of treats:\u00a0 yogurt, vanilla ice cream, warmed pears, or formage blanc.\u00a0 You can also brush the caramel on roasted fall vegetables (i.e., carrots or parsnips).\u00a0 If you are worried you will run out, preserve it and it will last until next year when brown sugar persimmons and caville blanc d&#8217;hiver<\/span><span style=\"color: #999999;\"> apples reappear.<\/span><\/p>\n<p><em><span style=\"color: #ff0000;\">Je vous souhaite un bon app\u00e9tit <\/span><\/em><em><span style=\"color: #999999;\">!<\/span><\/em><\/p>\n<p><span style=\"color: #999999;\"> <\/span><span style=\"color: #999999;\">LM<\/span><\/p>\n<p><span style=\"color: #999999;\"><!--more--><br \/>\n<\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-647\" title=\"dripping caramel\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/dripping-caramel-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/dripping-caramel-225x300.jpg 225w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/dripping-caramel-375x500.jpg 375w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/dripping-caramel.jpg 480w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><br \/>\n<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #333333;\"> <\/span><\/strong><strong><span style=\"color: #333333;\">apple and persimmon caramel with fleur de sel <\/span><\/strong><\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats<\/span><\/span>:<\/span><\/p>\n<p><span style=\"color: #999999;\">yield:<\/span><\/p>\n<p><span style=\"color: #999999;\">what you need:<\/span><\/p>\n<p><span style=\"color: #999999;\">8 ounces diced Caville Blanc d\u2019hiver apples (or Granny Smith ), cored<br \/>\n<\/span><span style=\"color: #999999;\">4 ounces diced brown sugar persimmons<br \/>\n<\/span><span style=\"color: #999999;\">4 ounces diced Fuyu persimmons<br \/>\n<\/span><span style=\"color: #999999;\">10 ounces light brown sugar<br \/>\n<\/span><span style=\"color: #999999;\">juice from one lemon<br \/>\n<\/span><span style=\"color: #999999;\">2 ounces (4 tablespoons) unsalted butter, cold<br \/>\n<\/span><span style=\"color: #999999;\">1 tablespoon heavy cream<br \/>\n<\/span><span style=\"color: #999999;\">1\/2 teaspoon fleur de sel (more as needed)<\/span><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Macerate Fruit<\/span>.\u00a0 Wash fruit and then completely dry.\u00a0 Cut off the calyx from the persimmons (where the fruit attached to the tree) and remove any seeds. \u00a0 Dice.\u00a0 Core apples.\u00a0 Dice apples.\u00a0 Leave peels on.\u00a0 Place in a bowl.\u00a0 Add sugar and lemon juice.\u00a0 Toss to coat.\u00a0 Place in refrigerator overnight.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Boil<\/span>.\u00a0 Remove the fruit from the refrigerator and pour the contents of the bowl into a sauce pan over medium-high heat.\u00a0 \u00a0 Bring the contents to a boil.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Simmer<\/span>.\u00a0 Once you reach a boil, reduce heat and simmer.\u00a0 Continue to simmer (about 2 hours) over a low-medium flame until\u00a0 the sugar is a syrup consistency, the fruit is tender and the peels are beginning to collapse and crinkle.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Strain and Remove Peels<\/span>.\u00a0 Use a food mill fit with a fine disc.\u00a0 Pour the cooked sugar and fruit into the food mill and pass through the mill.\u00a0 The peels will separate from the flesh. \u00a0 Put the strained fruit and sugar back into the pan you used to simmer the fruit.\u00a0 Over a low-medium flame, cook until the mixture thickens to a sauce consistency (about 10-15 minutes). Remove from heat.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Butter<\/span>.\u00a0 Off of the heat, swirl in the cold butter.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Cream.<\/span> Stir in cream until incorporated.<\/span><span style=\"color: #999999;\"> <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Season<\/span>.\u00a0 Add fleur to sel to taste. <\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-652\" title=\"sep pear and sauce\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/sep-pear-and-sauce-350x262.jpg\" alt=\"\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/sep-pear-and-sauce-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/sep-pear-and-sauce-580x435.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/sep-pear-and-sauce.jpg 640w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>apple and persimmon caramel with fleur de sel Easy and delicious. \u00a0Make the most of those special persimmons and apples you found at the farmer\u2019s market.\u00a0 This caramel is great to have on-hand and the perfect companion to a range of treats:\u00a0 yogurt, vanilla ice cream, warmed pears, or formage blanc.\u00a0 You can also brush [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18,343],"tags":[83,111,112,113,48,227,110,1441],"class_list":["post-646","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","category-snacks-and-treats","tag-apples","tag-brown-sugar-persimons","tag-caramel","tag-caville-dhiver","tag-dessert","tag-french-cooking-recipes","tag-persimmons","tag-simple-pleasures"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=646"}],"version-history":[{"count":10,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/646\/revisions"}],"predecessor-version":[{"id":1443,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/646\/revisions\/1443"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}