Prosciutto-wrapped melon and figs make a beautiful hors d’oeuvre during the summer, but this recipe takes the same idea into cool-weather months. Crisp, sweet persimmons contrast with smoky ham and a drizzle of rich balsamic syrup for a simple but impressive appetizer.
Persimmons Wrapped in Smoked Ham
3/4 cup (6 fl. oz./180 ml.) balsamic vinegar
1/2 sprig rosemary
12 thin slices smoked ham
2 Fuyu persimmons, each cut into 12 wedges
Salt and freshly ground pepper
In a small nonreactive saucepan over medium heat, cook the balsamic vinegar and rosemary until the vinegar has reduced to 1/4 cup (2 fl. oz./60 ml.), 15-20 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 right away. Serves 6.