Grilled Persimmons

From the SF Chronicle

Serve with pork chops or a pork roast, or duck breast, along with braised winter greens. They are also good added warm to a spinach or frisee salad.

* 2 Firm Fuyu persimmons
* 1 tablespoon extra virgin olive oil + oil for the grill

Instructions:
Preheat a gas grill or build a charcoal or wood fire.

Slice the persimmons crosswise into 1/4-inch thick slices. Remove the seeds with the tip of the knife if necessary.

Put the slices in a bowl and gently toss with the olive oil.

When the grill is ready, brush it with a wire brush and rub it with a little olive oil.

Place the slices directly on the grill or in a single layer in a grilling basket. Grill until slightly golden and softened, about 3 minutes. Turn and grill the other side until golden, another 2-3 minutes. Serve hot or at room temperature.