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.