Persimmons Wrapped in Smoked Ham
To make this simple appetizer, use the crisp, sweet Fuju variety of persimmon; its peak season is late October to late February.
- 3/4 cup balsamic vinegar
- 1/2 fresh rosemary sprig
- 12 thin slices smoked ham
- 2 Fuyu persimmons, each cut into 12 wedges
- Salt and freshly ground pepper, to taste
In a small nonreactive saucepan over medium heat, combine the vinegar and rosemary and simmer until the vinegar has reduced to 1/4 cup, 15 to 20 minutes. Remove from the heat, discard the rosemary sprig and let cool.
Cut each slice of ham in half. Wrap a piece around each persimmon wedge (use a toothpick to secure each ham slice, if desired). Arrange the wrapped persimmons on a serving plate, drizzle with the reduced balsamic vinegar, and season with salt and pepper. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).