Baked Stuffed Persimmons with Prosciutto and Its Vegetarian Alternative
published by Mark Gordon Brown on May 24, 2011
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
Worcestershire sauce
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)
http://commons.wikimedia.org/wiki/File:Persimmon-oliv1.jpg
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.
Related Links
Bergamot Strawberry Peach Soup
Artesian Prosciutto Black-eyed peas and its vegetarian Alternative
# 1 by martie
May 24th, 2011 at 3:45 pm #
This sounds sooo good!
# 2 by papaleng
May 25th, 2011 at 2:05 am #
Seems a good recipe to try. If only those ingredients are common in the local grocery store.
# 3 by Jimmy Shilaho
May 25th, 2011 at 8:53 am #
Great, you are a better cook than I am.
# 4 by ipad stands
May 25th, 2011 at 12:45 pm #
What a great idea. My husband is a vegetarian and we always have trouble finding foods we both enjoy. Will have to try this one this week. Thanks
# 5 by Teaman
May 31st, 2011 at 10:25 am #
I love these recipes, be sure to try to cook.
# 6 by nobert soloria bermosa
June 3rd, 2011 at 12:11 am #
i always love to try new recipes and i will definitely try this
# 7 by Tulan
June 3rd, 2011 at 8:53 pm #
Mark, I never see persimmons that big. Ours are about as big as the end of my thumb. They are delicious though.
# 8 by Lisaahmed
June 6th, 2011 at 6:10 am #
Such a nice food blog, i like and appreciate your work. See a variety of food with lisaahmad Lisaahmed .
# 9 by usman
June 8th, 2011 at 6:51 am #
i always love to try new recipes main kitchen kaha
# 10 by Tracy
June 13th, 2011 at 6:19 pm #
An awesome idea! This sounds gooooood…
# 11 by Рецепти за готвене
July 11th, 2011 at 3:26 pm #
Great blog, great recipes! You cook great! Congratulations!
I will send this idea to my friends, but first i will bookmark the site.
# 12 by Hot Coffee
July 16th, 2011 at 7:36 am #
Such a nice recipe. I would like to cook some items by your recipe and hoping for the best taste and finger licking.
# 13 by Marble
July 23rd, 2011 at 1:16 am #
What a nice recipe. I’m on a diet plan and this will be good to try.
# 14 by Bartending Kits
September 15th, 2011 at 3:37 am #
What a neat idea…I’ve tasted persimmons but would have never thought to bake them!
# 15 by The Head Caterer
January 12th, 2012 at 3:17 pm #
There is various ways to add this into a meal depending on your taste and what you would like to add with it.
Catering Manchester
# 16 by houston catering
May 16th, 2012 at 10:46 am #
what a great idea!!! will try this soon!
# 17 by mount ipad
September 5th, 2012 at 2:56 am #
I don’t like to eat the persimmon .Maybe I should learn from you this way, perhaps I will slowly like to eat the persimmon
# 18 by Heidi
September 19th, 2012 at 10:17 am #
Not sure about persimmon.
Thanks for posting.
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