Persimmons Wrapped in Smoked Ham

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).