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Parmesan and Prosciutto Spiced Prunes
Category
Appetizer
Prep Time
40 minutes
Cook Time
20 minutes
Ingredients
- 1/2 cup port wine
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar
- 3 cloves
- 3 strips orange zest
- 1 cinnamon stick
- Pinch kosher salt
- 20 pitted prunes
- 4 ounces Parmigiano-Reggiano (cut into bite-size pieces)
- 5 thin slices Prosciutto di Parma (sliced into quarters)
Instructions
- As seen on: Giada in Italy, Episode 13. Wine and Antipasti.
- 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.Preheat the oven to 400 degrees F.
- 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.
- Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.
Nutrition
Nutrition
- per serving
- Calories
- 76
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 3 grams
- Fat
- 2 grams
- Saturated Fat
- 1 grams
- Trans Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 105 milligrams
- Fiber
- 1 grams
- Sugar
- 7 grams
- Unsaturated Fat
- 2 grams
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