Parmesan and Prosciutto Spiced Plums

  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 30 min
  • Yield: 20 prunes
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Ingredients

1/2 cup port wine

1/4 cup sugar 

2 tablespoons apple cider vinegar 

3 cloves 

3 strips orange zest 

1 cinnamon stick 

Pinch kosher salt 

20 pitted prunes 

4 ounces Parmigiano-Reggiano, cut into bite-size pieces

5 thin slices Prosciutto di Parma, sliced into quarters

Directions

  1. In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
  2. Preheat the oven to 400 degrees F.
  3. Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
  4. Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.