Whether you serve them as a cocktail party appetizer or after school snack, these bite-sized mouthfuls are sure to please even the pickiest of palates. Move over Bacon Wrapped Dates, there’s a new covered fruit in town. ?

 

Prosciutto Wrapped Persimmons

4 large, ripe Fuyu persimmons

16 slices Prosciutto, cut in half lengthwise

½ tsp Pumpkin Pie Spice

2 Tbsp fresh lemon juice

 

Method

  1. Preheat the oven to 400º. Line a baking sheet with parchment paper and set aside.
  2. Rinse the persimmons, dry them, and cut them into 8 wedges.
  3. Transfer the wedges to a large bowl and toss them with the lemon juice. Sprinkle the spice blend over them and toss to lightly coat each piece.
  4. When the persimmon wedges are seasoned, take one strip of prosciutto and wrap it around 1 persimmon wedge. Repeat until all prosciutto has been used and the persimmon wedges are wrapped in deliciousness.
  5. Arrange the wedges on the parchment lined baking sheet so they lay on one of their broad sides.
  6. Bake 10 minutes. Remove from oven, flip them to the other side, and bake another 5 minutes (so both sides get nice and golden!).
  7. Allow the wedges to cool for 5-10 minutes before serving warm. Enjoy!

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