Speck-Wrapped Grilled Persimmon. This is one of those “on the menu” items that made me think “I could do that”. I saw the whole recipe in my head without even having to see the presentation. That’s partly because I’m a big Judy Rodgers fan. Not that I spied this tasty little tidbit at Zuni Cafe. No, the inspiration came from Local Kitchen + Wine Bar in Santa Monica, CA.
Still, I have to give the late Ms. Rodgers some of the credit because it was her opinion (in her 2002 cookbook) that speck is to persimmon as prosciutto is to fig that convinced me this grilled persimmon recipe couldn’t help but be a winner.
Speck or Prosciutto
Which might be slicing the pig a little too closely for some folks. After all, at its most elemental speck is prosciutto that is laced with spices like juniper and bay leaves and then smoked and/or dry-aged. You can see how the spice would work nicely with persimmon and the salt cure typical to prosciutto would be better suited to a sweeter, more succulent fruit such as fig.
Still, the internet is littered with folks who think otherwise. Google the combination of “persimmon and prosciutto” and you’ll find plenty of cheerleaders – though not too many of these examples feature grilled persimmon. So I’ve got that going for my version
I did find an Aida Mollenkamp recipe at Food52 for Speck-Wrapped Persimmons. Though her version is not grilled it does prove that I’m not the only cook out there who still reads The Zuni Cafe Cookbook as if it were gospel. GREG
It’s a must try recipe.
Love Zuni and everything about this recipe. Winner, winner!!
This does sound like a delicious flavor combination. I’ll have to keep a lookout for persimmons in our markets.
I haven’t had persimmons with either speck or prosciutto. But then, I live under a rock. Gotta try this — persimmons should be pretty easy to find at the moment. Thanks!
The speck or prosciutto is the perfect foil for the (IMHO) cloying sweetness of the persimmon! And taken one step further with the aged baslamic! Lovely!
I have been buying Fuyus almost daily lately. I can’t get enough, and just made spicy preserves with them. Grilling them is brilliant and the fennel and spec sounds like a delicious combination. Local Kitchen is our go-to restaurant in the past few years. We don’t get out too much, but that’s where we usually land when we do. I love their menu.
I am always interested in new recipes using persimmons. This one looks great. Thanks Greg and a happy and healthy 2019!
Yumm yummm…hope to make one this coming weekend… Delicious!
I just saw persimmons in my local grocery store and wondered what I could do with them, other than just eating them raw! I just love uncomplicated recipes such as this, that allow each ingredient to stand on its own but sing in combination with the other. Plus it’s beautiful! I don’t see speck very often, but I’ll keep my eyes peeled for sure.