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. Tasty Snacks
How to Make It
Preheat the oven to 375° 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
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Aggregate Rating value: 3
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: acc1000
Review Body: Don't roast if your persimmons are ripe! This was so good when I tasted before roasting, and so disappointing after. I used nice, ripe hachiya persimmons. In future, I would skip the olive oil and simply wrap ripe persimmon and a few rosemary leaves with a bit of proscuitto, skewer with a toothpick, and enjoy.
Review Rating: 3
Date Published: 2016-11-24
