Scrape the flesh of the persimmon off the skin and into a food processor; add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. * If you can't find Quatre Epices in a specialty food store, you can make your own. In France it's much used in charcouterie, but I like it a lot in prune butter, pumpkin pie and apple crisp. Larousse Gastronomique gives the following formula, but I think the one I buy here in Phila at Assouline & Ting has less pepper. Quatre Epices 1 1/8 Cup ground white pepper 1 1/2 Tbs ground or powdered cloves 3 1/2 Tbs ground ginger 4 Tbs ground nutmeg Combine the spices really well...you could even use a hand mixer, and store in a closed jar

persimmon color and some heat, but it isn't bad sauteed briefly. Store in a closed jar in the refrigerator