Persimmon & Caramel Apple Butter

1. MISE: Slice 2 apples into large chunks. Arrange the apples and 3 whole persimmons on a baking sheet and roast at 425°F (220°C) for 20 minutes or until soft and tender. Remove the skins from the persimmons and blend until smooth. Reserve the fruit purée until needed.
2. CARAMEL: Add sugar to a pan on medium-high heat and let it melt. Do not move it until it’s almost all melted. If you see it caramelizing too quickly, lower the heat or remove it from heat before mixing. Once all the sugar has dissolved and the mixture is a deep amber color, add in 2 tablespoons of butter and stir constantly while it melts. Once the butter is incorporated, add in a cup of heavy cream (warm it ahead of time for an easier mix) and whisk to incorporate (be careful as it will splatter!). Once incorporated, continue cooking, mixing occasionally, until the mixture has thickened slightly. Add in the reserved fruit purée and whisk until combined. Season with salt, a touch of MSG, and enough citric acid powder to make the mixture bouncy and punchy. Cool and reserve until needed. Rub it on everything.