Fall Figs Stuffed With Stilton Cheese, Wrapped In Prosciutto And Chateau Elan Port Wine Syrup
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
60 g
Cheese (stilton)Directions:
1
Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3
2
You should have a little less than a 1/4 cup of port at a syrup consistency
3
Allow the port syrup to cool
4
On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board
5
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
6
Continue this process with the remaining figs, Stilton cheese, and prosciutto
7
To serve, arrange the figs on a platter and drizzle with the port wine syrup