Ingredients
1 cup dry white wine
1/2 cup sugar
1 star anise
1 cinnamon stick
Kosher salt
4 Fuyu persimmons, peeled, cored, and each cut into 8 wedges
Ice cream, for serving
Preparation
Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.
