Give persimmons the creme brulee treatment with a touch of sugar and the kitchen torch, then top with prosciutto for a lovely fall appetizer.

Martha Stewart Living, November 2010

Gallery

Credit: Raymond Hom

Recipe Summary

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lay persimmon slices on a baking sheet; sprinkle with sugar. Caramelize with a kitchen torch (or broil). Drape each with a slice of prosciutto.

    Advertisement
Advertisement

Reviews