Parmesan and Prosciutto Spiced Plums
- Level: Intermediate
- Yield: 20 prunes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 432
- Total: 1 hr 25 min (includes cooling time)
- Active: 30 min
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
- 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.
- Preheat the oven to 400 degrees F.
- 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.
- Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.