Gave some ripe Fuyu persimmons a large dice, mixed them with a few pinches of fresh ginger, then added them to a stainless steel pan. Heated them to 170*F and held them there for ~20min in order to pasteurize them for a homebrew project.
After 3-4 minutes in the pan, a few of the slices of persimmon became slightly blackened and remained that way throughout cooking. Seemed to be a reaction of some sort, and certainly was not simple burning or charring. Flavor was fine.
Anybody experience something like this when cooking down fruits?