Recipe: Persimmon and Prosciutto Rosette

1- Peel the persimmons by trimming the 2 ends then cut with a knife like an orange, cut in half lengthwise and slice each part into fairly thin slices and arrange on a plate.

2- Take 2 beautiful plates and carefully arrange in a spiral pattern one slice of persimmon and one strip of ham, finish with a rosette of ham in the center.

3- Then add a small drizzle of walnut oil, the crushed walnuts and the pink peppercorns or "Timut" pepper.
During this festive season it is the right harvesting time for persimmons in southern Spain but also in Portugal and a little in the Gard and Corsica in France.
This plate is a pure product of your servant's creative spirit, based on the principle that a melon paired with ham marry very well so why not with this persimmon fruit flesh that I adore and as a result the outcome for my guests was very convincing, surprised at first then won over upon tasting.