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Brandied Persimmons

Recipe developed by Nancyjo Riekse

Yield: 4 pints


  • 4 to 5 pounds crisp ripe Fuyu Persimmons

  • 1 ½ cups water

  • 1 ½ cups good brandy

  • 3 tablespoons Meyer Lemon juice



Pull or cut off stems from persimmons; discard stems. Peel fruit with a sharp knife. Cut persimmons crosswise into 1/2 inch think rounds; discard any seeds. In a 2-3 quart pan, bring water to a boil on high heat. Add 1/4 of the fruit at a time to the water; cover and, when boiling resumes, cook 1 minute. Lift fruit from pan with a slotted spoon and firmly pack into 4 hot jars. Measure water and add enough to make 2 cups; return to pan and add sugar to water bringing to a boil on high heat, stirring until sugar dissolves. 

Remove from heat and add brandy and lemon juice. Pour enough hot syrup into jars to fill within 1/4 inch of rim. 


Seal and store in a cool, dark place for at least 2 weeks before serving. 

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