This relish is great with grilled pork.  It’s an unusual alternative to apple sauce.  The smokey spices are perfect for fall.

For this recipe you’ll need:

• 1/4 cup onion, finely diced
• 1 tablespoon olive oil
• 2 large persimmon (about 1/2 pound), peeled cored and chopped into 3/4″ pieces
• 2 tablespoons white wine
• 1 tablespoon balsamic vinegar (the everyday variety, not the super expensive stuff)
• 1/4 teaspoon smoked paprika
• salt & pepper to taste

Saute the onion in the little olive oil until it’s soft but not brown.  Add the remaining ingredients and cook over medium-low heat until the fruit is soft and is just starting to break down.  If you prefer a less chunky sauce cook for a few more minutes and the fruit will break down and can be mashed.

Serve warm or cold.

Enjoy!