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Parmesan and Prosciutto Spiced Plums

Parmesan and Prosciutto Spiced Plums
PREP TIME
10 min
COOK TIME
20 min
YIELDS
20 servings

A lovely Italian appetizer or snack of plumped-up prunes cooked in sauce, stuffed with Parmesan, wrapped in prosciutto and baked until soft.

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Ingredients

½
cup port wine
¼
cup sugar
2
Tbsp apple cider vinegar
3
cloves
3
strips orange zest
1
cinnamon stick
1
pinch kosher salt
20
pitted prunes
4
oz Parmigiano-Reggiano, cut into bite-size pieces
5
thin slices Prosciutto di Parma, sliced into quarters
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Directions

Step 1

In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.

Step 2

Preheat the oven to 400ºF.

Step 3

Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.

Step 4

Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.

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My rating for Parmesan and Prosciutto Spiced Plums
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