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Figs with Prosciutto and Parmesan

Yield Makes 6 servings
Dried figs are widely available year-round, but when in season, use fresh, omitting the soaking and marinating steps. These are also good sliced and spooned over ice cream or pound cake. Prep: 15 minutes, Cook: 25 minutes, Marinate: 1 hour to overnight.


  • 12 dried figs (such as Calimyrna)
  • 1 1/2 cups Marsala wine
  • 1 sprig fresh rosemary
  • 12 walnut pieces, broken and lightly toasted
  • 12 (1/4-inch) chunks Pecorino Romano, Asiago, or Parmigiano-Reggiano cheese
  • 4 thin slices Proscuitto di Parma (about 2 ounces), each cut into 3 strips lengthwise

How to Make It

  1. Combine first 3 ingredients in a medium saucepan. Cook, covered, over low heat 25 minutes or until figs are plump and softened. Remove from heat; let figs soak at least 1 hour or overnight.*

  2. Remove figs from wine with slotted spoon; pat dry with paper towel. Cut an X halfway through bottom of each fig. Gently open bottom of fig, and place a walnut piece and chunk of cheese in opening. Gently push back together; place cut side down. Wrap a slice of proscuitto around fig so top still shows. Line a serving platter with fresh fig leaves, if available; place figs on leaves, and serve.

  3. *Figs are best if marinated 1 to 2 days ahead. Place in a tightly sealed container, and refrigerate.