Persimmons Wrapped in Smoked Ham



3/4 cup balsamic vinegar

1/2 sprig rosemary

12 thin slices smoked rosemary ham

2 Fuyu persimmons, each cut into 12 wedges

salt and freshly ground pepper

In a small nonreactive saucepan over medium heat, cook the balsamic vinegar and rosemary until the vinegar has reduced to 1/4 cup, 15-20 minutes.  Remove from the heat, discard the rosemary sprig, and let cool.

Cut each slice of ham in half.  Wrap a piece around each persimmon wedge (use a toothpick to secure each ham slice).  Arrange the wrapped persimmons on a serving plate, drizzle with the reduced balsamic vinegar, and season with salt and pepper.  Serve right away.


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