This recipe showcases sweet and salty at its best alongside a creamy aioli. The burst of Persimon® in your mouth is followed by the salty taste of the chorizo. Simply delicious.
1 lb (500 g) Spanish chorizo cut in 32 pieces
2 Persimons cut in 16 wedges
2 fresh rosemary sprigs
8 skewers made of wood or preferably metal
drizzle of olive oil from Spain
1 tsp (5 ml) saffron from Spain
1 tbsp (15 ml) lemon juice
1/2 cup (125 ml) mayonnaise
For the aioli, first infuse the saffron in the lemon juice a few seconds in the microwave or on the stove in a small pan.
Mix the lemon juice and saffron with the mayonnaise, refrigerate for 6 hours so it develops a nice yellow colour.
For the brochettes, pre-heat the grill over medium-high or in the oven at broil. Assemble the brochettes so they include 4 pieces of chorizo and 2 pieces of Persimon®. Drizzle with olive oil and a few rosemary leaves. Grill 2 minutes on each side.
Serve with the saffron aioli and lemon wedges.
Makes 8 servings.