If you love the intense flavor of persimmons, this purée is wonderfully convenient to have on hand. You can store it, covered, in the refrigerator for up to 5 days or freeze in an air-tight container for up to 2 months.
Be sure to use extremely ripe Hachiya persimmon — if your fruit is less than ripe, the flesh will be unpleasantly astringent and will seem to suck all the moisture out of your mouth!
Remove and discard the calyx (cap) at the stem end of the fruit.
Cut the persimmons in quarters, discard any large seeds, and purée the fruit in a food mill set over a bowl. If you don't have a food mill, press the fruit through a sturdy mesh sieve.