Persimmon Wedges with Toasted Hazelnuts
Photo by Ray Kachatorian
Ingredients
- 1 ½ cups hazelnuts
- Hazelnut oil
- 2 large Fuyu persimmons
Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.
Malmsey Wines from Madeira
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