Bacon-Wrapped Persimmons
An easy and delicious appetizer made simply with persimmons and bacon.
Servings: 8 servings
Calories: 225kcal
Ingredients
- 4-5 fuyu persimmons
- ½ pound thick-cut bacon make sure it's gluten-free
- Sea salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400°F. Cut around the core of the persimmons and slice to ½-inch thickness. Cut the bacon strips into thirds, and wrap around the persimmons–there should be just enough to cover the wedge, without much overlap so that they’ll cook evenly. If needed, use toothpicks to hold the bacon in place. Season with salt and pepper.
- Place the wrapped persimmons onto a heavy baking sheet with a lip (we don’t want any of that delicious bacon grease escaping!). Roast in the oven for 15-20 minutes, or until the bacon is cooked thoroughly.
- To serve, let cool and get out of the way. We made a quick sauce out of a hachiya persimmon, homemade apricot brandy and a little butter, but we found that lemon marmalade also paired well, and just about any sweet chutney could work.
Notes
Recipe and photos by my friend James Collier
Nutrition
Calories: 225kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 189mg | Potassium: 317mg | Vitamin A: 10IU | Vitamin C: 55mg | Calcium: 24mg | Iron: 2mg