I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.
The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one.
If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this. I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.
After the persimmons are cooked, they’re tossed with all of the bacon , and some lemon juice, for brightness.
And just like that, you have a fabulous side.
Ingredients
- 2-4 slices bacon
- 1 t olive oil
- 3-4 fuyu persimmons, peeled, sliced, and halved
- pinch salt
- pinch pepper
- 1-2 T lemon juice
Directions
- 1Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
- 2Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
- 3Toss with bacon and lemon juice and serve immediately.
- 4Enjoy!
