Prosciutto-Wrapped Persimmons
Recipe from Food & Wine

Persimmons are typically reddish-orange in color. Two varieties are commonly sold in the U.S.: round fuyu, which can be eaten right away, and heart-shaped hachiya, which require ripening or cooking (when underripe, they are extremely astringent). Jason Travi wraps prosciutto around persimmon wedges and roasts them until the meat crisps and the fruit turns tender and sweet.


Prosciutto-Wrapped Persimmons
Dave Lauridsen

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Servings: 8
Prep Time: 20 mins
Total Time: 45 mins
Related Categories: Appetizers, Ham, Italian Appetizers, Meat Appetizers, Persimmons
 
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Ingredients
  • 24 
    very thin slices of prosciutto, (about 1/2 pound)
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    On Sale
  • 3 
    fuyu or hachiya persimmons, each one peeled and cut into eighths
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    On Sale
  • 24 
    small rosemary sprigs
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  • 2  tablespoons
    extra-virgin olive oil
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    On Sale
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Directions
1.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil. Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling. Serve warm or at room temperature.

MAKE AHEAD
The unbaked wrapped persimmons can be refrigerated overnight.
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