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Ingredients
- 42 thin slices pancetta (about 1 1/4 pounds) or 21 slices bacon, halved crosswise
- 7 Fuyu persimmons, peeled, each persimmon cut into 6 wedges
- Salt and freshly ground pepper
- Balsamic vinegar, preferably aged at least 10 years
Method
- Preheat the oven to 450.
- Lay the pancetta on 2 large rimmed baking sheets.
- Bake for 3 minutes, or until softened.
- Transfer the pancetta to a large plate.
- Wipe off the baking sheets.
- Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta.
- Secure with toothpicks.
- Arrange the persimmons on the baking sheets.
- Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp.
- Transfer to a platter, drizzle with the vinegar and serve.
