Recipe courtesy of Michael Cairns
Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup
- Yield: 4 servings, appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 147
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 21
- Sodium
- 547
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.