This recipe comes from the kitchen of my motherin- law, Mary Ann Steele, and has been a fall appetizer at her house for many, many years. Trust me, these sweet, salty, and spicy bites will go fast at your next game-day party.
2 Fuyu persimmons
8 slices prosciutto, sliced lengthwise (to make 16)
1 jalapeño, thinly sliced into strips
Preheat the oven to 400°F. Peel the persimmons and cut each one into eight slices.
Place a slice of persimmon and a slice of jalapeño at one end of a prosciutto slice and tightly roll to the other end. Repeat with remaining persimmons.
Place wrapped persimmons on a parchment-lined baking sheet, then into the oven. Bake for 20 minutes or until the prosciutto is golden and crisp. Serve warm or at room temperature.
Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.