Persimmon Recipe:
Cranberry Compote

Serves 4-6

Ingredients:

• 2 cups cranberries (thawed from frozen or fresh)
• Peel from 1/2 of a medium orange, pith removed
• 2 cinnamon sticks, plus extra for garnish
• 1/8 cup granulated sugar
• 1 small jalapeno, pricked all over with knife point
• 1/2 cup pomegranate juice
• 2 shallots, juilienned
• 3 thin slices fresh ginger root
• 2 pieces star anise
• 2 persimmons, diced

Steps:

1. Place all ingredients except persimmon in small saucepan and cook at medium heat until cranberries begin to burst, approximately 10-15 minutes. Remove from heat and discard jalapeno and star anise.
2. Fold in persimmon. Garnish with additional cinnamon sticks or slices of persimmon.
3. Can be stored in refrigerator for up to 1 week.

Submitted by: Chef Karen Hoffman, Four Seasons Hotel St. Louis