Persimmons in Spiced Syrah Syrup

• 1 cup Syrah wine
• 1/2 cup sugar
• 3 whole cloves
• 1 cinnamon stick
• 1 1-inch piece vanilla bean
• 2 slices lemon, seeded
• 3 ripe Fuyu persimmons
• 2 Tbs. minced candied ginger
• Thinly sliced mint leaves

1. Bring wine, 1/4 cup water, sugar, cloves, cinnamon stick, vanilla bean, and lemon slices to a boil in medium saucepan.
2. Reduce heat to medium-low, and simmer 18 minutes.
3. Strain, and discard solids.
4. Remove leathery brown stem tops from persimmons, and slice fruit into wedges.
5. Add persimmons to warm Syrah syrup.
6. Cool, cover, and refrigerate 4 hours, or overnight, turning fruit occasionally.
7. Serve garnished with candied ginger and mint leaves.

wine, sugar, cloves, cinnamon, vanilla bean, lemon, persimmons, candied ginger, mint leaves

Taken from www.vegetariantimes.com/recipe/persimmons-in-spiced-syrah-syrup/ (may not work)