Wednesday, September 15, 2010


makes ten servings

1 pound sliced bacon, cut crosswise into thirds
8 persimmons, cored and sliced into 6 wedges each
1/4 cup sherry vinegar, for brushing
salt and pepper

Position racks in the upper and lower thirds of the oven and preheat to 400°. Wrap a piece of bacon around each persimmon wedge; secure with a toothpick and arrange on 2 parchment-paper-lined rimmed baking sheets. Roast for 20 minutes. Flip the wedges, rotate the pans and increase the heat to 425°; roast until the bacon is crisp, about 20 minutes. Brush with the sherry vinegar and season with salt and pepper. Serve immediately.

bacon recipe courtesy of: Sarah Belk King, Everyday with Rachael Ray, December/January 2010

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