Sherry wine is having a moment. There’s something alluring about its rich gold color that makes it perfect for pretty cocktails all year round.

This sweet fortified wine from Spain fell out of fashion briefly in favor of brighter younger wines like Rose and Beaujolais, but it’s back! Sherry is often served after a meal or to compliment dessert. For this sophisticated cocktail it’s mixed with fresh persimmon puree and elderflower liquor. Persimmons arrive in early fall but can be found year round in Asian markets. You want to use the smaller firmer Fuyu variety because they are less sweet than the softer Hachiya variety which are better for baking.

With its deep orange color, this drink makes a perfect fall drink to serve just before a hearty meal of roasted vegetables and meat.

Sherry has a higher alcohol content than wine and the flavor of light sherry is often woody and tangy. The most common types of sherry in North America are Fino, Manzanilla and Amontillado. Manzanilla sherry is very light and often not very expensive. If you’re looking for something to drink casually and something that’s great in cocktails try a label called “Solear” or ask your local wine merchant for a recommendation. Think of this cocktail as a gateway to a new love affair with this golden Spanish wine.

Sherry Wine Cocktail Recipe with Elderflower and Persimmon Puree

Makes 6 cocktails

Ingredients
12 ounces Manzanilla sherry
6 ounces St. Germain elderflower liquor
2 lemons
Angostura bitters
1 whole Fuyu persimmon

Directions
Peel and chop the persimmon into small piece. Puree in a food processor or blender with a splash of water.

Carefully peel 6 thin slices of lemon skin for the garnish then squeeze the juice from the lemons and set aside.

Measure out 2 ounces sherry, 1 teaspoon persimmon puree and 1 ounce of St. Germain into a cocktail shaker with ice. Add 1 teaspoon lemon juice and a dash of bitters, shake vigorously.

Pour into a cocktail glass without ice and serve immediately with a lemon garnish.

Related on Eco Salon

4 Retro Cocktails Making a Comeback

Winter Salad with Persimmons 

Modern Ambrosia with Persimmons

Images by Ally Jane Grossan

The post Sherry Wine Cocktail Recipe with Elderflower and Persimmon Puree appeared first on EcoSalon.

Perhaps you’ve seen this pretty orange fruit, not known what to do with it and just continued on with your apple and pear buying ways. But looking ahead to weeks of nothing but apples and pears until the citrus comes in can feel pretty boring on the heels of summer’s stone fruit and melons. Time to try something new.

Persimmons grow mostly on the west coast and in the southern part of the United States and they are in season now. Here in the Bay Area, our markets are filled with this gorgeous orange fruit.

There are two main types of persimmons available here: Fuyus and Hachiyas. Fuyus are squat, squarish, and crisp like apples when ripe. To me they taste like fall – mildly sweet with a little spice.

Hachiyas are darker orange and pointed at the bottom. They must become as soft as custard in their skins before they can be eaten. Otherwise they are too tannic to be palatable. Only buy hachiyas if you like eating them right out of the skin with a spoon, or, if you can bake them into a pudding or bread. Hachiyas are also the ones to use for the traditional dried Japanese persimmons called hoshigaki. Here’s a Chow post with several links talking about it. Or you can follow the process over at Hedonia, where Sean just started it this week. You can sometimes buy hoshigaki from the farmers who grow them. My go-to farm for dried fruit is Blossom Bluff.

Fuyus are the more versatile fruit, as they can be used like apples in every way. I like to eat them for a snack or in my morning yogurt. I also like them in salads, like this one with spiced pecans and winter greens.

Or in spiced chutney like the one found here on Punk Domestics. On my blog, and in my book there is a recipe for Persimmon Butter in which I treat them just like you would apples when making apple butter.

Image: Pizzodisevo

The post Persimmons Passion appeared first on EcoSalon.