Baked Stuffed Persimmons with Prosciutto and Its Vegetarian Alternative
If you have never thought of stuffing and baking persimmons, then think again and try this delicious recipe.
This recipe for stuffed persimmons with prosciutto can also be enjoyed by vegetarians with a few tweaks or omissions. It is great for summer or fall.
8 large Fair Trade Persimmons
1/2 tsp. Fair Trade Organic Celery salt
pinch Fair Trade Organic Garlic salt
4 Slices of Stone Ground Artesian Bread (Rye, Whole Grain or Wheat, Your Choice)
3/4 cup Grated Provolone Cheese or Soy, Hemp, or Almond Provolone Cheese Substitute*
*if you want a stronger taste use Gruyeré
3 tbsp. Chopped Fresh Locally Parsley
2 tbsp. Organic Butter
1 tsp. Cornstarch
1/2 cup Organic Sour Cream
juice of 1 Fair Trade Lemon
1 tsp. Fair Trade Organic Cane Sugar
5 tbsp. Cooked And Finely Chopped Fair Trade or Locally Produced Artesian Prosciutto
(Vegetarians may omit Prosciutto altogether or use a Soy Based Bacon Substitute)
Cut tops off Persimmons, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain.
Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped Prosciutto. Fill Persimmons with stuffing, replace tops. Place in a baking pan.
Melt butter, combine with Worcestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. Water then pour around persimmons. Cook at 400 degrees for 15 minutes.
I hope you enjoy this recipe, serve with a summer salad, or one of the recipes I have provided below.