Quince-Persimmon-Ginger Spread

• 2 cups peeled, cubed quince (about 3)
• 1/2 cup water
• 1/3 cup sugar
• 2 cups peeled, coarsely chopped persimmon (about 2)
• 1/4 cup crystallized ginger, chopped
• 6 rounds (about 3/4" diameter, 1/8" thick) fresh ginger
• couple grinds of white pepper

1. In a large saucepan (~4 qt) over medium-high heat, toss the cubed and peeled quince with the sugar and water. Once the sugar is melted and things are starting to heat up, add the persimmon, gingers and pepper. Stir regularly while the fruits fall apart and the sauce thickens. Mash with a potato masher to help the quince along if need be (hard as rocks, that quince!).
2. When the consistency is to your liking -mine was spreadable but firm'ish- ladle into a glass container and let cool. Cover and refrigerate.

water, sugar, persimmon, crystallized ginger, diameter, couple

Taken from food52.com/recipes/14979-quince-persimmon-ginger-spread (may not work)