Prosciutto Wrapped Persimmons

Prosciutto Wrapped Persimmons

adapted from Food & Wine February 2010

Make sure your persimmon is ripe. If it is not it will have a very astringent taste because it is high in tannins. Here is a video that tells you how to tell if a persimmon is ripe and the differences between the 2 varieties. I should have watched it before making this dish as our persimmon was not ripe. I will give it another try when the other one I have ripens.

Makes 8 servings                    1 WW Blue point / serving

8 thin slices of lean prosciutto

1 ripe persimmon, peeled and cut into 8 wedges

8 small rosemary sprigs

Cooking spray

Preheat the oven to 375F.

1. Coat a small baking dish with cooking spray.
2. Wrap each wedge of persimmon with a slice prosciutto. 
3. Poke a hole through each wrapped persimmon with a skewer and insert a rosemary sprig. Place in prepared baking dish.
4. Roast for 20 minutes or until the persimmons are lightly browned and sizzling. Serve.

Enjoy!