Roasted Persimmons Wrapped in Pancetta

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  • Servings: 20

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  • 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

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo © Anna Williams Published December 2004

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