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Paul's Persimmon-Brie Spread
From Athens Locally Grown
<p>Inspired by the native persimmons dropping from a tree in his yard, our son Paul came up with this simple, delicious new way to use them. The mix of sweet, salty, creamy and chunky flavors and textures is hauntingly good.</p>Source: Paul Matthews (Entered by Janice Matthews)
Serves: As an appetizer, enough for about 4 hungry people.
3 oz. Brie cheese, softened
6 small soft-ripe native persimmons
1/4 cup pepper jelly
1/2 jalapeno pepper
Step by Step Instructions
- Slice open the jalapeno pepper; remove and discard the seeds and ribs. (Suggestion: First slip your hand into a recycled plastic bag to keep from getting spicy pepper juice on your skin.) Dice half the pepper. (The other half can be frozen to use later.)
- Rinse the persimmons. (No need to peel them.) Pop off and discard any woody caps. Using the tines of a fork, smash the persimmons against the bottom of a small mixing bowl. Remove and discard any seeds.
- Add the soft cheese, pepper jelly, and diced pepper, and mash all together until blended.
- Serve on crackers.
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