Smoked Prosciutto & Fuyu Persimmons with Balsamic Vinegar & Extra-Virgin Olive Oil

Adapted from The Zuni Café Cookbook by Judy Rodgers (W. W. Norton, 2002). Copyright 2002 by Judy Rodgers.

About 4 servings

This is a pretty winter antipasto requiring almost no work. The subtle, candy-like sweetness of the persimmons in combination with the rich, smoky-salty, lean meat is beguiling. Choose Fuyus that are deep, saturated orange, and just beginning to give to the touch, like a slightly under ripe peach. The best varieties have a squat profile and are cleft, presenting a quatrefoil-shaped slice. Don't use torpedo-shaped Hachiya persimmons, which must be jelly-soft to be edible. If you see the unusual "Chocolate Fuyu" persimmon on the market, snatch up a few. The gorgeous, marbleized flesh has faint cinnamon overtones and is worth the extra dimes. I usually don't peel Fuyu persimmons, but you should taste a small sliver of the fruit and decide if you like the skin or not.

This antipasto is a proper place to lavish the best artisan-made, aged balsamic, but, lacking that, combine good quality commercial balsamic with the oil to make a rich vinaigrette instead. I sometimes add a few pecans to this dish.

• 1 medium or 2 small Fuyu persimmons (about 6 to 8 ounces total)
  
• 5 to 6 ounces thinly sliced smoked prosciutto
  
• 3 to 4 tablespoons extra-virgin olive oil
  
• 2 to 3 tablespoons artisan-made balsamic vinegar

Using the tip of a paring knife, carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit whole. Cut the persimmon into very thin wedges, prying out seeds if there are any, with a sharp knife or with a mandoline. Arrange the prosciutto and persimmons, somewhat overlapping, on plates or a platter. Drizzle with the olive oil, and then finish with the balsamic vinegar.

A Thanksgiving Menu from Judy Rodgers

Smoked Prosciutto & Fuyu Persimmons with
Balsamic Vinegar & Extra-Virgin Olive Oil
Roast Turkey
Bread Salad
Hashed Sweet Potatoes
Wilted Escarole
Open-Faced Pear Tart

On the day even non-cooks are busy in the kitchen, The Splendid Table team is ready to help on-air and online. We've also collected all our Thanksgiving Recipes in one place.

Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast