Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup
- 4 brown Turkish figs, ripe
- 2 ounces thinly sliced prosciutto
- 2 ounces Stilton cheese
- 3/4 cup Chateau Elan port wine
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Chef Michael Cairns, Gastonian, Savannah, Georgia
Recipe courtesy of Bobby Flay