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In a small saucepan on medium heat, add purified water and maple syrup. If using sugar, once it is hot add the sugar, stir until sugar is completely dissolved.
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Turn heat to low, add the persimmon, ginger, vanilla bean and cinnamon.
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Cover and cook for 45 minutes or until persimmons are mushy.
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Set aside and cool.
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Using fine mesh strainer strain out the solids reserving the syrup.