Recipe courtesy of Michael Cairns
Save Recipe Print
Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings, appetizers
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings, appetizers

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword