I had found this idea in one of my Rachael Ray magazines, in the corner of a page, almost hidden. I've been wanting to make them for quite awhile and even saved two of my Fuyu persimmons (the firm variety) for it.
By the way, the Fuyu persimmons keep for a very long time. These two were just barely starting to soften, and I think I've had them, at room temperature, for over a month (don't be too grossed out, I did keep checking on them!).
I'd cut the persimmons into eighths, cut each bacon strip in half and after wrapping, placed them seam-side down on my baking tray. I use a cooling rack (like for cakes or cookies) on top of a rimmed baking sheet, so the grease can drip down. Then I baked them at 425 degrees for 14 minutes (check on them after 12 minutes, though).
Yum! We ate these with scrambled eggs (cooked in some bacon grease, the best way to do it) and toast, for breakfast this morning. They were a hit--I'm just sad that they're all gone. Hopefully persimmons are still around...