Speck-Wrapped Persimmons With Balsamic Honey Glaze

Speck-Wrapped Persimmons With Balsamic Honey Glaze
Speck-Wrapped Persimmons With Balsamic Honey Glaze | http://saltandwind.com Here's the thing: we're always in search of recipes for entertaining that are low fuss by high impact. And it's hard to do better than the classics like pros...
Skill
Course
Cuisine
Ingredients
4
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1/4 cup balsamic glaze
Servings
8 to 10
Season
Speck-Wrapped Persimmons With Balsamic Honey Glaze | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Snack
Cuisine
American, Italian
Ingredients
4
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
1/4 cup balsamic glaze
Servings
8 to 10
Diet
Dairy-Free, Gluten-Free
Speck-Wrapped Persimmons With Balsamic Honey Glaze | http://saltandwind.com

Here's the thing: we're always in search of recipes for entertaining that are low fuss by high impact. And it's hard to do better than the classics like prosciutto-wrapped melon. But how do you make the all-time classic appetizer of prosciutto and melon during the colder months? We make it with ripe Fuyu persimmons and wrap them in smoky speck then top it with a sweet-tart balsamic honey glaze like we did for our latest Friends Who Fete party

Ingredients

  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 3 ounces thinly sliced speck or prosciutto

    FYI, you could definitely use prosciutto or Spanish jamon in this recipe as well. We like to use speck (think of it like prosciutto's smokier, more intense cousin) because the smokiness adds another note to this super simple appetizer. Our pick of speck is the domestic prodcuers LaQuercia

  • 6 small ripe Fuyu persimmons

    You want to use the sweet, non-astringent, apple-shaped Fuyu persimmons here. They're best in this recipe when firm-ripe like an apple. 

Instructions

For the balsamic glaze: Add the balsamic vinegar and honey to a small saucepan and simmer over medium heat until it’s reduced and coats the back of a spoon, about 8 to 10 minutes (it should be the consistency of room temperature honey). Set aside. If too thick, you can loosen by adding a teaspoon of vinegar and rewarming while stirring with a spoon.

Tip

The glaze can be made up to 4 days ahead. Just rewarm over low heat and add a little water or vinegar to make it drizzle-able. 

For the persimmon bites: Cut each piece of speck or prosciutto in half lengthwise and prepare the persimmons by removing the top then cutting each persimmon into six wedges. Wrap each persimmon with the speck and repeat until all the persimmon wedges are wrapped. Serve drizzled with the balsamic honey glaze. 

Tip

The persimmons can be wrapped in the speck or prosciutto up to 4 hours before serving. Store covered in the refrigerator until ready to use. l

Footnotes

Photos by Salt & Wind and This Mess Is Ours

P.S. If you liked this story, you'll probably like our newsletter too! 

P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag

http://saltandwind.com/recipes/532-speck-wrapped-persimmons-balsamic-glaze-recipe

Comments