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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Persimmons Wrapped in Smoked Ham

Share
avatar
Lobo
Moderator
Moderator

Posts : 26718
Thanked : 1355
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. 







  • 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


    Current date/time is Fri 17 Nov 2017, 1:13 pm