A review of my freezer tells me two things - first, I still have frozen persimmon puree from last year. Second, roasted tomato sauce, persimmon puree and carrot soup all look fairly similar in the freezer and should be labeled appropriately.
After rave reviews of my quince paste (dulce de membrillo) it occurred to me - why not do this with some other fruits? Like, for example, persimmon?
I measured out equal quantities of persimmon & sugar, mixed and heated it. Concerned that it would not set as well as the dulce de membrillo (remember - quinces have more pectin in them than other fruit), I added some pectin (based on volume) and cinnnamon to the persimmon paste.
Let me tell you - this stuff sticks to the pan at higher temperatures a lot more readily than any jam or quince paste has! You have to keep the heat low and stir often - once it reduces, then put it into low dishes or cookie sheets lined with canola oil rubbed parchment paper and put into the dehydrator. The persimmon paste set a lot more quickly than the quince paste (likely the pectin) and according to one friend, "it tastes like Thanksgiving!"