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.
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.
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.
For the balsamic glaze: Add the balsamic vinegar and honey to a small saucepan and simmer over medium heat until its 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.
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.
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