Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Persimmons Wrapped in Smoked Ham

Share

Lobo
Moderator
Moderator

Posts : 17899
Thanked : 878
Join date : 2013-01-12

Persimmons Wrapped in Smoked Ham

Post by Lobo on Fri 29 Jan 2016, 12:11 am


Persimmons Wrapped in Smoked Ham

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
To make this simple appetizer, use the crisp, sweet Fuju variety of persimmon; its peak season is late October to late February. 




  • Printer Friendly Version






  • 248

Ingredients:


  • 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

Directions:

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).

Related Tips


  • All About Persimmons

    Current date/time is Mon 05 Dec 2016, 6:53 pm