1/4 pound Prosciutto di Parma diced
1/2 cup balsamic vinegar
1 tablespoon honey
1/2 cup mascarpone cheese at room temperature
1 tablespoon orange zest
1/3 cup chopped pistachio nuts
12 large dried Calimyrna figs cut in half
Cook the prosciutto in a small frying pan until crisp. Drain and set aside.
Pour the balsamic vinegar into a small saucepan. Stir in the honey. Cook over medium heat until the liquid is reduced by half and has thickened. Cool and set aside.
In a bowl whip the cheese and orange zest together. Stir in all but 2 tablespoons of the nuts and all the prosciutto.
Arrange the fig halves on a decorative serving dish and top each one with a little of the cheese mixture.
Cover and refrigerate until ready to serve; let come to room temperature.
With a spoon drizzle the tops of the figs with a little of the balsamic sauce.
This recipe is featured on show 2308 - What Figs!
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"