Recipe courtesy of Michael Cairns
Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup
Total:
35 min
Active:
15 min
Yield:
4 servings, appetizers
Level:
None
Total:
35 min
Active:
15 min
Yield:
4 servings, appetizers
Level:
None

Ingredients

Directions

Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.

On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.

To serve, arrange the figs on a platter and drizzle with the port wine syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Cheese-Stuffed Dates with Prosciutto

Recipe courtesy of Giada De Laurentiis

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking