Food & Cooking Recipes Appetizers Caramelized Persimmons with Prosciutto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Give persimmons the creme brulee treatment with a touch of sugar and the kitchen torch, then top with prosciutto for a lovely fall appetizer. Ingredients 12 thin Fuyu persimmon slices 3 tablespoons sugar, preferably turbinado 12 prosciutto slices Directions Lay persimmon slices on a baking sheet; sprinkle with sugar. Caramelize with a kitchen torch (or broil). Drape each with a slice of prosciutto. Rate it Print