Roasted Persimmons Wrapped in Pancetta

• 42 thin slices pancetta (about 1 1/4 pounds) or 21 slices bacon, halved crosswise
• 7 Fuyu persimmons, peeled, each persimmon cut into 6 wedges
• Salt and freshly ground pepper
• Balsamic vinegar, preferably aged at least 10 years

1. Preheat the oven to 450.
2. Lay the pancetta on 2 large rimmed baking sheets.
3. Bake for 3 minutes, or until softened.
4. Transfer the pancetta to a large plate.
5. Wipe off the baking sheets.
6. Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta.
7. Secure with toothpicks.
8. Arrange the persimmons on the baking sheets.
9. Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp.
10. Transfer to a platter, drizzle with the vinegar and serve.

pancetta, persimmons, salt, vinegar

Taken from www.foodandwine.com/recipes/roasted-persimmons-wrapped-pancetta (may not work)