Introduction
For a truly unique and stunning addition to your Thanksgiving spread, look no further than prosciutto-wrapped persimmons. This dish strikes the perfect balance of sweet and savory, making it an unexpected yet delightful centerpiece for your holiday table. The silky, honeyed sweetness of the persimmons is beautifully complemented by the salty richness of the prosciutto, creating a combination that will have your guests talking.
I first discovered this pairing during a fall dinner party, and it was love at first bite. The juxtaposition of the tender fruit and crispy prosciutto offers a sophisticated flavor profile that feels indulgent but is surprisingly simple to prepare. Plus, it’s an excellent way to incorporate seasonal produce into your meal while adding a touch of elegance.
What I adore about this recipe is how versatile it is. You can serve it as an appetizer, a side dish, or even a festive salad topping. No matter how you present it, prosciutto-wrapped persimmons are sure to become a beloved dish on your holiday menu.
Let’s dive into the details and see why this dish deserves a place at your Thanksgiving table!
Why You’ll Love This Recipe
- Unique and Elegant: The combination of prosciutto and persimmons creates a sophisticated flavor profile that’s sure to impress.
- Simple to Prepare: With minimal ingredients and straightforward steps, this dish is both accessible and rewarding.
- Seasonally Perfect: Persimmons are in peak season during fall, making this a timely and delicious way to celebrate the harvest.
- Versatile: This dish can be served as an appetizer, side, or salad topping, making it adaptable to your menu.
- Impressive Presentation: The rich color contrast between the golden persimmons and deep red prosciutto makes for a striking presentation.
Preparation Time and Servings
- Total Time: 20 minutes (10 minutes prep, 10 minutes cooking)
- Servings: This recipe serves 4-6 people (depending on serving size).
- Nutrition Facts:
- Calories per serving: 180
- Protein: 10g
- Carbs: 20g
- Fat: 10g
Ingredients
- 4 ripe persimmons (preferably Fuyu): Fuyu persimmons are firm, sweet, and ideal for this dish. Their sweetness pairs beautifully with the salty prosciutto.
- 8 slices of prosciutto: Thin slices of this Italian cured ham bring a savory, slightly smoky flavor to contrast the sweetness of the fruit.
- 1 tablespoon fresh rosemary, chopped: Rosemary’s piney aroma enhances both the persimmons and the prosciutto.
- 2 teaspoons honey: Adds a touch of sweetness that complements both the persimmons and prosciutto.
- Olive oil: For drizzling and lightly cooking the prosciutto.
- Salt and pepper: Essential for seasoning and balancing the flavors.
- Optional garnish: Crumbled blue cheese or goat cheese for an extra layer of flavor.
Step-by-Step Instructions
STEP 1: PREPARE THE PERSIMMONS
Begin by washing and drying the persimmons thoroughly. If you’re using Fuyu persimmons, you can leave the skin on, as it’s edible and softens during cooking. Slice the persimmons into 1/4-inch rounds or wedges, depending on your preference. Aim for slices that are uniform in thickness for even cooking.
STEP 2: WRAP THE PERSIMMONS WITH PROSCIUTTO
Lay a slice of prosciutto flat on a clean surface. Place a persimmon slice in the center, and gently wrap the prosciutto around it. If you have larger slices of prosciutto, you may need just one per persimmon slice; if they’re smaller, you can use two to ensure the fruit is fully wrapped.
STEP 3: SEASON AND SIZZLE
Place a large skillet over medium-high heat. Drizzle a bit of olive oil into the pan, and let it warm up. Once the oil is hot, carefully arrange the wrapped persimmons in the skillet, seam-side down, to ensure they stay secure while cooking. Sear the prosciutto for 2-3 minutes on each side, or until it crisps up and turns golden brown. The prosciutto should have a nice, crunchy texture while the persimmons soften slightly.
STEP 4: ADD FLAVOR
Once the prosciutto is crispy, sprinkle the wrapped persimmons with fresh rosemary, salt, and pepper. Drizzle a bit of honey over the top to bring a hint of sweetness and enhance the natural flavors of the fruit. Allow the honey to caramelize in the pan for another minute.
STEP 5: SERVE AND GARNISH
Transfer the wrapped persimmons to a serving plate, arranging them neatly for an elegant presentation. For an added touch, consider garnishing with crumbled blue cheese or goat cheese, which will add a tangy contrast to the sweet persimmons and savory prosciutto.
How to Serve
- As an appetizer: Serve as a finger food or small plate to start the meal. Pair with a light white wine or sparkling water with a twist of citrus.
- Side dish: This dish pairs wonderfully with roasted meats like turkey, lamb, or a savory vegetarian dish like stuffed squash.
- Salad topping: Slice the wrapped persimmons into smaller pieces and add them to a salad with arugula, walnuts, and goat cheese for a festive fall salad.
Additional Tips
- Choose the Right Persimmons: Fuyu persimmons are ideal for this recipe because they are firm and sweet. Avoid Hachiya persimmons, as they’re very soft and astringent unless fully ripened and pureed.
- Don’t Overcook: The prosciutto should be crispy, but the persimmons should still retain some of their natural texture and sweetness. Overcooking can result in mushy fruit.
- Make It Ahead: You can prepare the prosciutto-wrapped persimmons in advance. Simply wrap the fruit and store it in the fridge until ready to cook. Searing takes only a few minutes, so you can easily finish the dish when your guests arrive.
- Herb Variations: If rosemary isn’t your favorite, thyme or sage can also be great options. Both herbs add an earthy, aromatic note that complements the dish.
- Play with Sweetness: For a different twist, try adding a few dashes of balsamic glaze in place of honey. The tangy sweetness will add a layer of complexity to the dish.
Recipe Variations
- Add Nuts: Chopped toasted walnuts or almonds sprinkled over the prosciutto-wrapped persimmons will add a delightful crunch and extra flavor.
- Cheese Swap: Instead of blue or goat cheese, try a sprinkle of aged Parmesan for a sharper, more savory element.
- Spicy Kick: Add a pinch of red pepper flakes to the honey drizzle to give the dish a sweet and spicy finish.
- Wrap with Bacon: If you prefer the flavor of bacon, feel free to swap prosciutto for thinly sliced bacon for a smoky twist.
- Stuffed Persimmons: For an extra indulgent version, stuff the persimmons with a small amount of goat cheese or mascarpone before wrapping them in prosciutto.
Serving Suggestions
- Side Dishes: Prosciutto-wrapped persimmons go beautifully with roasted Brussels sprouts, mashed sweet potatoes, or a rich risotto. The sweetness of the persimmons complements the savory depth of these dishes.
- Beverage Pairing: For wine lovers, this dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc, Chardonnay, or a light sparkling wine. A well-balanced cocktail, like a gin and tonic with a splash of elderflower liqueur, also works beautifully with the sweet-salty flavors of this dish.
- Kid-Friendly: If you’re serving younger guests, consider making a mini version of this dish by using smaller persimmons and adjusting the seasoning to be more mild.
Freezing and Storage
- Storage: Leftover prosciutto-wrapped persimmons can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: While the texture of the fruit may change when frozen, you can freeze these wrapped persimmons before cooking. Simply place them on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. When ready to cook, thaw them in the refrigerator and follow the recipe as usual.
- Reheating: To reheat, simply place the wrapped persimmons in a preheated skillet over medium heat and cook until heated through and the prosciutto crisps up again.
Special Equipment
- Non-stick skillet: Ideal for crisping the prosciutto without it sticking to the pan.
- Sharp knife: To slice the persimmons evenly for a consistent presentation.
- Basting brush: If you’re adding honey or balsamic glaze, a brush can help spread it evenly over the fruit.
FAQ Section
Can I use different types of persimmons?
Yes, Fuyu persimmons are the best choice for this dish, but you can experiment with other types. Just be aware that Hachiya persimmons are much softer and might not hold up as well when wrapped in prosciutto.
What if I can’t find prosciutto?
You can substitute pancetta or thinly sliced bacon. Keep in mind that the flavor will differ
slightly, but both options will still work well with the persimmons.
Can I make this dish ahead of time?
Yes! You can prepare the prosciutto wraps in advance and store them in the refrigerator until ready to cook. Searing them just before serving will ensure they’re fresh and crispy.
What’s the best way to serve this as part of a Thanksgiving meal?
Prosciutto-wrapped persimmons can be served as a standout appetizer, or as part of a salad or side dish. They complement main courses like roast turkey or a vegetarian nut roast beautifully.
Conclusion
Prosciutto-wrapped persimmons bring a delightful balance of sweet and savory flavors to your Thanksgiving feast. Whether served as an appetizer or a side dish, this recipe offers both elegance and simplicity. The contrast between the tender persimmons and crispy prosciutto will captivate your guests’ taste buds, making this dish a standout on your holiday table.
I hope you enjoy preparing and sharing this recipe with your loved ones. It’s a dish that will quickly become a holiday favorite—easy to make, yet impressive in every bite. I’d love to hear how it turns out for you, so be sure to share your creations and tag me on social media. Happy cooking!
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Prosciutto-Wrapped Persimmons: A Thanksgiving Delight
- Total Time: 20 minutes
Description
Prosciutto Persimmons is a delightful appetizer that beautifully combines the sweet, honeyed flavor of ripe persimmons with the savory richness of thinly sliced prosciutto. The saltiness of the prosciutto perfectly balances the soft, delicate fruit, creating an exquisite contrast of flavors and textures. Topped with a drizzle of balsamic glaze and a sprinkle of fresh herbs, this dish is elegant yet simple, making it an ideal starter for holiday gatherings or special occasions. The vibrant colors and complex flavors make Prosciutto Persimmons a crowd-pleasing, sophisticated treat that’s both refreshing and indulgent.
Ingredients
For the Shrimp-Stuffed Calamari:
- 8 medium-sized calamari tubes (fresh or thawed if frozen)
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 cup fresh breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper to taste
- 2 tablespoons olive oil (for searing)
For the Polenta:
- 1 cup coarse cornmeal (polenta)
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/4 cup heavy cream or milk
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional for extra creaminess)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Prepare the Polenta
Start by making the polenta, as it will need a few minutes to cook and set while you prepare the calamari. In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil over medium-high heat. Gradually whisk in the cornmeal (polenta) to prevent clumping. Reduce the heat to low and continue stirring frequently for about 20-25 minutes, or until the polenta thickens and becomes creamy.
Once the polenta is cooked, stir in the butter, heavy cream (or milk), and Parmesan cheese, if using. Season with salt and pepper to taste. Keep the polenta warm by covering it with a lid, and set it aside.
Step 2: Prepare the Shrimp Stuffing
While the polenta is cooking, it’s time to prepare the shrimp stuffing. Begin by chopping the shrimp into small pieces. You want them to be bite-sized so they fit well inside the calamari tubes. In a mixing bowl, combine the chopped shrimp with the breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest, red pepper flakes (if using), and salt and pepper. Mix everything together until it forms a slightly sticky mixture.
Step 3: Stuff the Calamari
Next, take your calamari tubes and stuff them with the shrimp mixture. Be careful not to overstuff them, as the stuffing will expand slightly as it cooks. You want the calamari tubes to be snug but not bursting. If necessary, use toothpicks to seal the open ends of the calamari tubes to keep the filling inside during cooking.
Step 4: Sear the Stuffed Calamari
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the stuffed calamari to the pan. Sear the calamari for about 2-3 minutes per side until the prosciutto is golden and the calamari is lightly browned. Don’t overcook the calamari, as it can become rubbery. You just want to give it a nice sear to lock in the flavor and get a crispy exterior.
Step 5: Finish Cooking the Calamari
Once the calamari is seared on both sides, lower the heat and add a splash of white wine or water to the pan to help create a bit of steam. Cover the pan with a lid and cook for an additional 5-7 minutes, or until the shrimp stuffing is cooked through and the calamari is tender. The internal temperature of the shrimp should reach 145°F (63°C). If you don’t have a thermometer, you can cut open one of the calamari to check for doneness. The shrimp should be pink and opaque.
Step 6: Serve the Dish
Once the calamari is cooked, remove the toothpicks and arrange the stuffed calamari on a serving platter. Spoon a generous portion of the creamy polenta onto each plate and place two or three stuffed calamari tubes on top. Garnish with freshly chopped parsley and lemon wedges for a fresh pop of color. Serve immediately while hot, allowing your guests to enjoy the warm, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 10g
