Ingredients

• 4 brown Turkish figs, ripe
• 2 ounces thinly sliced prosciutto
• 2 ounces Stilton cheese
• 3/4 cup Chateau Elan port wine
• Directions
• Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
• On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. 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. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
• To serve, arrange the figs on a platter and drizzle with the port wine syrup.