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Prosciutto and Figs

Ingredients (for two)

  • 6 x figs
  • 150 ml cream
  • 75 gm gorgonzola or stilton
  • 6 x prosciutto slices
  • 1 tablespoon butter

I share this recipe not only because it has meat in it (prosciutto) but because the figs are available now for a few weeks in shops with foodie clients. One of my suppliers is a fabulous lady in Victoria Park whose ten metre tall fig tree with a trunk thicker than a man, supplies figs to all the discerning who respectfully knock on her door after noticing the little hand written sign on the verge. They eat them fresh skin on or the fussy ones peel the skin off. They serve them with cheese or prosciutto and use figs instead of rockmelon. Now you can all try this one, its sensational.

Stand the figs bottom down, stalk end up. Cut the stalk off and cut a cross into the fig. Now tie a slice of prosciutto around the fig or hold it together with a couple of toothpicks. Place on a tray well apart from each other so not touching and bake at 200C for 5 to 8 minutes until the prosciutto is a little crispy. While the figs are cooking melt the butter and heat up the cream on a low heat and melt the gorgonzola into the warm cream and butter mixture by crushing it with a fork  and mixing it continuously. Pull the figs out of the oven, put them on a plate, pour the cheesy sauce over them and serve.

Share with someone, passionate memories are made with this.

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