Blackberry and Persimmon Applesauce

After the first frost, there are very few fruits you will find lining the "organic/local" section of your grocery store. The persimmon is among them, a true berry with a tight, waxy skin, and a dense, bright interior. There have been some dark days here, but these veracious and gorgeous hand-fruits have managed to ripen and become sweet.  Persimmons come in many varieties and can be eaten raw or baked into all sorts of delights. This applesauce was a quick fix for some dry pancakes using on-hand ingredients and could be modified to include almost any fruit waiting in your freezer or hanging basket. A tart alternative to a syrup-laden stack of flapjacks.

1-2 cups frozen blackberries
1/2 cup water
2 ripe persimmons (peeled and finely chopped)
2 cups applesauce (store-bought or homemade)
1 tsp cinnamon
zest of 1 lemon

In a saucepan, heat the frozen blackberries and water over medium heat until hot, stirring frequently. Add the persimmons and simmer for a few minutes. Add the homemade or store-bought applesauce and cinnamon, and simmer for a few more minutes, stirring frequently. Leave the sauce on low heat while you finish frying up the rest of the pancake batter. Remove from heat and stir in the lemon zest. Serve warm.

Brighter days to you,
NRG