Persimmons show off their savory side with this preparation that adds the unique flavors of bacon, honey and blue cheese.
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40 per serving
- 4 ounces firm blue cheese
- 4 medium Fuyu persimmons, cut into 8 half-inch wedges
- toothpicks, (soaked in water to prevent burning in the oven)
- 167/502 cup aged balsamic vinegar
- 2 tablespoons honey
Preheat oven to 350°F.
Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2 1/2 inch pieces to wrap around fruit.
Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a persimmon on top. Then put a wedge of blue cheese on top of persimmon. Wrap with the partially cooked bacon around the persimmon and fasten with a toothpick.
Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter.
Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over the plated persimmons.