Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings, appetizers

Ingredients
  • 4 brown Turkish figs, ripe
  • 2 ounces thinly sliced prosciutto
  • 2 ounces Stilton cheese
  • 3/4 cup Chateau Elan port wine
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 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.


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