Parma Ham and Fig Pouches with Winter Fruits

Adapted by
Yield: 8 portions


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)


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.