Hello everyone,
This is Sato, Ume Concierge at the Kyoto store, here to share another ume syrup recipe.
Today’s recipe is Persimmon Compote with Ume Syrup—a seasonal dessert featuring persimmons, now at their peak.
No sugar is used in this recipe, allowing you to fully enjoy the gentle aroma and sweetness of persimmon, honey, and ume. It pairs wonderfully with the rich, creamy flavor of mascarpone cheese.
It’s simple to make, yet delivers the taste of a refined dessert.
【Recipe】（Serves 2 / Cooking time: 20 minutes）
- 150 ml ume syrup
- 250 ml water
- 1 persimmon
- 50 ml white wine
- 100 g mascarpone cheese
- 2 infused ume
- A dash of cinnamon
1.Cut the persimmon into quarters.
2.In a saucepan, bring the water, ume syrup, and white wine to a boil.
3.Add the persimmon and simmer gently over low heat for 15 minutes.
4.Once cooled to room temperature, refrigerate until chilled.
5.Serve the persimmon with the leftover ume and mascarpone cheese, then sprinkle with cinnamon to finish.