Parma Ham and Fig Pouches with Winter Fruits
Adapted by StarChefs.com
Yield: 8 portions
INGREDIENTS:
1 cup Red wine
24 (about 9 ounces) dried figs
2 tablespoons sugar
24 slices (about 12 ounces) Prosciutto di Parma, thinly sliced
3 ounces gorgonzola, in 24 chunks
24 chives
As desired winter fruits (such as oranges, pears and grapes)
METHOD:
In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are tender, about 5 minutes. Remove figs and reserve.
To the wine remaining in saucepan, add sugar; simmer until reduced to 1/4 cup; reserve for later use.
Fold each Prosciutto di Parma® slice in half to make 4-1/2 x 4-inch rectangles.
Remove stems from figs. Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly.
Place a stuffed fig in the center of each Prosciutto di Parma® rectangle. Bring the ham up and around fig to make a pouch. Tie with a chive. Repeat.
To serve: Arrange 3 pouches on each serving plate. Drizzle plate with wine reduction. Garnish with fruits.
