● 1 kg persimmons (peeled)
● 900 g sugar
● 1/2 wine glass water
Wash the persimmons, peel and slice in half.
Put the fruit in a large pot with the sugar and water and boil for 15 minutes.
Cover the pot and leave it overnight to release their juices.
In the morning, using a slotted spoon remove the persimmons from the pot and put them in a bowl.
Next, put the pot on medium heat and boil until the syrup has thickened.
When the syrup still needs about 5 minutes to be ready, add the persimmons and boil all together.
Allow it to cool and if the syrup is still too runny, boil for a little longer until it reaches the desired consistency.