TANGERINE PERSIMMON SAUCE

Steps:

• Put the persimmon, tangerine juice, zest, palm sugar, Grand Marnier, water and salt into a blender . (Do not pour use the water you have reserved in the glass.) Blend on high until ingredients are liquefied.
• Pour the blended mixture into a medium saucepan. On low, to medium low heat, stir frequently, and bring the mixture to a simmer.
• Just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. Keep stirring until the sauce is as thick as it is going to get. Note: You may not need all of the arrowroot so add slowly, and stir quickly. It should have some body yet pour nicely.
• Remove from heat.
• At this point you have some options which should be taken into *consideration at the time the mixture is thickened.
• The sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
• If you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
• *Consideration;.
• If cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
• With or without the cream you can add more arrowroot to thicken the sauce until stiff. Cool, and pipe into puff pastries, or onto shortbread tarts.
• Refrigerating should thicken the sauce just a bit more.
• Enjoy.