Monday, November 08, 2010

Persimmon Wedges with Toasted Hazelnuts

Servings: Makes 8 servings.

Ingredients

2 large Fuyu persimmons
Hazelnut oil
1 1/2 cups warm hazelnuts

Preparation

Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.
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