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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Spanish Stuffed Bell Peppers

Recipe courtesy of Padma Lakshmi

Stuffed and Wrapped Figs

Recipe courtesy of Rachael Ray

Pistachio-Stuffed Figs

Recipe courtesy of Laura Calder

Bacon-Wrapped Stuffed Figs

Recipe courtesy of Food Network Kitchen

Stuffed Figs in a Blanket

Recipe courtesy of George Duran

Roasted Stuffed Fig with Gorgonzola

Recipe courtesy of Anne Burrell

Stuffed Figs in a Blanket

Recipe courtesy of George Duran

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.