Archive for December 7th, 2011

This one will surprise you and impress your guests!  It is delicious…but then everything is delicious when there is bacon involved.  This was my first time eating persimmons and the verdict was Double Yum.  An easy 3 ingredient appetizer if you do not count the salt and pepper for seasoning.

Adapted from Rachael Ray

Bacon Wrapped Persimmons
1 lb sliced bacon, cut crosswise into thirds
8 persimmons, cored and sliced into 6 wedges each (think delicate and bite sized)
1/4 cup Tarragon vinegar for glazing
Salt & Pepper
Parchment paper

Preheat oven to 400F

Wrap a piece of bacon around each persimmon wedge. Secure with a toothpick and arrange on rimmed baking pans lined with parchment.

Place pans on top and bottom thirds of oven and roast for 20 minutes. Flip the wedges over, rotate pans and increase heat to 425F to crisp the bacon, cooking an additional 15-20 minutes.

Remove pans from oven, brush wedges with tarragon vinegar, season with salt & pepper and serve immediately.

Serves approximately 10

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