Roasted Persimmons Wrapped in Pancetta

Contributed by Morgan Brownlow

42 thin slices pancetta (about 1 1/4 pounds) or 21 slices bacon, halved crosswise
7 Fuyu persimmons, peeled, each persimmon cut into 6 wedges
Salt and freshly ground pepper
Balsamic vinegar, preferably aged at least 10 years

Preheat the oven to 450°. Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets.
Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp. Transfer to a platter, drizzle with the vinegar and serve.

Make Ahead Wrap the persimmon wedges earlier in the day and refrigerate until ready to bake.