This is a lovely festive kebob suitable to serve for a get together of friends or family.
A blend of fabulous persimmon, smoked smoked ham and brandied prune plums.
|1||800 g. Maple Leaf Country Kitchen Smoked Ham cut into 1/2 inch cubes (36 cubes needed for 12 kebobs)|
|4||large persimmons (Fuyu or semi ripe Hachiya) - to yield 36 wedges|
|36||sweet pitted prunes (large)|
|1||orange, juiced. Yield about .5 cups|
|1/2 tsp||grated orange zest (thoroughly wash your orange before zesting)|
|.5 cup||white sugar|
|12||12 inch wood or bamboo skewers|
Previous evening, place brandy, sugar, spices, orange juice and zest into a saucepan and heat, making sure the sugar is dissolved. Cool until at warm temperature.
Place the prunes into a large ceramic or glass bowl, pour brandy mixture over top and cover. Leave for 4 hour or overnight, to cool.
Remove the prunes from the liquid to drain and dry. Place on tray.
Place the ham cubes into the remaining liquid for 15 - 30 minutes and remove. Dry. Place on tray.
Place the liquid into a saucepan and cook, reducing until it's thickened.
Assemble your freshly cut persimmon, the ham pieces and the prunes.
Place 6 pieces in an alternating pattern onto each skewer (2 ham, 2 prune, 2 persimmon) starting with the firmest (firmest will end up being at the bottom of the skewer).
Place on a serving dish.
When ready to serve, drizzle a very little of the thickened brandy sauce over kebobs. Serve with large napkins in case of any minor dripping.
Good quality persimmons are readily available only from around November through early January so this is a festive menu item for these months only.
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