Caramelized Persimmons with Prosciutto

bruleed persimmon
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.


  • 12 thin Fuyu persimmon slices

  • 3 tablespoons sugar, preferably turbinado

  • 12 prosciutto slices


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

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