Okay, so anything wrapped in bacon is going to be good, but persimmons--specifically, fuyu persimmons--offer a velvety sweetness that contrasts the salty crispness of the bacon. Thanks to Dustin and Kristin for leaving a whole pan of these in my kitchen!
Preheat oven to 400°F. Cut around the core of the persimmons and slice to 1/2-inch thickness. Cut the bacon strips into thirds, and wrap around the persimmons--there should be just enough to cover the wedge, without much overlap so that they'll cook evenly. If needed, use toothpicks to hold the bacon in place. Season with salt and pepper.
Place the wrapped persimmons onto a heavy baking sheet with a lip (we don't want any of that delicious bacon grease escaping!). Roast in the oven for 15-20 minutes, or until the bacon is cooked thoroughly.
To serve, let cool and get out of the way. Dustin made a quick sauce out of a hachiya persimmon, homemade apricot brandy and a little butter, but we found that lemon marmalade also paired well, and I'm sure just about any sweet chutney could work.