Instructions: Scrape the flesh of the persimmon off the skin and into a food processor; add the Habanero, the garlic and the Quatre Epices. Pulse till smooth.
* If you cant find Quatre Epices in a specialty food store, you can make your own. In France its much used in charcouterie, but I like it a lot in prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg Combine the spices really well...you could even use a hand mixer, and store in a closed jar

NOTES : If you cook this, it gets very thick, loses some of the terrific persimmon color and some heat, but it isnt bad sauteed briefly.

Store in a closed jar in the refrigerator

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