Caramelized Persimmons With Prosciutto Recipes

PROSCIUTTO PERSIMMONS

Steps:

• Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
• Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

PROSCIUTTO WITH PERSIMMONS

Steps:

• Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. (Can be prepared 4 hours ahead. Cover with plastic wrap and chill.) Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.

SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON

Steps:

• Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
• In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
• In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

CARAMELIZED PERSIMMONS WITH PROSCIUTTO

Steps:

• Lay persimmon slices on a baking sheet; sprinkle with sugar. Caramelize with a kitchen torch (or broil). Drape each with a slice of prosciutto.

SALAD WITH PROSCIUTTO AND CARAMELIZED PEARS AND WALNUTS

Steps:

• In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
• Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
• Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
• In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

PROSCIUTTO AND PERSIMMON BITES

Steps:

• Peel persimmon and remove leafy top. Cut into 12 wedges.
• Cut prosciutto into 12 strips, each about an inch wide. Wrap persimmon wedges with prosciutto and secure with toothpicks.