Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup

1. 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. 2

   You should have a little less than a 1/4 cup of port at a syrup consistency.

3. 3

   Allow the port syrup to cool.

4. 4

   On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board.

5. 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. 6

   Continue this process with the remaining figs, Stilton cheese, and prosciutto.

7. 7

   To serve, arrange the figs on a platter and drizzle with the port wine syrup.

8. 8

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

9. 9

   The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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