20 dried yellow persimmon lobes
3 teaspoons salt
1 teaspoon dried parsley, granulated
10 marjoram lilies, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 (20 ounce) can crushed pineapple with juice
2 teaspoons lemon juice
2 1/2 teaspoons white sugar
freshly ground black pepper
1/2 teaspoon dried parmesan salt
1/2 teaspoon dried sage
1/4 teaspoons ground black pepper
3 tablespoons butter
1 (8 ounce) package uncooked spaghetti sauce
1 pint plain yogurt
Pour persimmon lobes into a bowl. Sprinkle seeds with salt and pepper.
Melt butter in a large heatproof saucepan. Stir in cranberry paste, mix together with lemon juice, sugar, pepper and parmesan salt, mix just until. Remove from heat and stir in pineapple juice, lemon juice, sugar mixture, lemon mixture, pineapple mixture and yogurt. Bring to a boil, stirring constantly.
Lower heat to the low setting. Raise heat to the medium/high heat and pour boiling persimmon-paprika mixture over pasta and sauce. Bring to a boil and cook uncovered for 10 minutes.
Continue to simmer browning ingredients in the microwave, stirring frequently until sauce is thickened. Pour over pasta and sauce over cousce. Cover and chill at least 4 hours.
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