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:
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.
Fold in persimmon. Garnish with additional cinnamon sticks or slices of persimmon.
Can be stored in refrigerator for up to 1 week.
Submitted by: Chef Karen Hoffman, Four Seasons Hotel St. Louis
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