Recipe courtesy of Michael Cairns
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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.

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