Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
20 min
Active:
20 min
Yield:
12 servings

Ingredients

Directions

In a small saucepan boil wine and water with sugar until sugar dissolves, about 3 minutes, and remove pan from heat. Cool wine syrup slightly and chill. Wine syrup may be made 1 week ahead and chilled, covered.

Halve the figs and cut nectarines into thin wedges. In a bowl gently toss fruit with ham or prosciutto and half of wine syrup.

Arrange salad on a platter and pour remaining wine syrup over it. Garnish salad with mint and/or grape leaves.

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