Persimmons?

In our most recent produce box we got persimmons... HMMM... I've never eaten persimmons much less cooked with them. I think I've narrowed it down to these 2 recipes; but, if anyone's ever done something with persimmons and *liked the result*, do share :)

NUMBER 1--
Smoked Prosciutto & Fuyu Persimmons with Balsamic Vinegar & Extra-Virgin Olive Oil

• 1 medium or 2 small Fuyu persimmons (about 6 to 8 ounces total)
  
• 5 to 6 ounces thinly sliced smoked prosciutto
  
• 3 to 4 tablespoons extra-virgin olive oil
  
• 2 to 3 tablespoons artisan-made balsamic vinegar

Using the tip of a paring knife, carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit whole. Cut the persimmon into very thin wedges, prying out seeds if there are any, with a sharp knife or with a mandoline. Arrange the prosciutto and persimmons, somewhat overlapping, on plates or a platter. Drizzle with the olive oil, and then finish with the balsamic vinegar.

From a Splendid Table and A Thanksgiving Menu from Judy Rodgers

NUMBER 2--
Persimmon Cookies

• 1 cup persimmon pulp
• 1 teaspoon baking soda
  
• 1 egg, beaten
• 1 cup sugar
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 cup dates or raisins, chopped
• 1/2 cup chopped nuts

In the big measuring cup, put the persimmon pulp, add the soda & stir.

• Cream the sugar & butter, add the persimmon pulp & soda blend.
• Add the egg & mix well.
• Add flour, sifted spices & mix well
• Add the nuts & raisins

Drop by spoonfuls on a greased baking sheet. Bake in 350 degree oven for about 8 to 10 minutes.