Phyllo-Wrapped Figs with Prosciutto and Stilton

Name: Phyllo-Wrapped Figs with Prosciutto and Stilton
Yield: Makes 8 Servings
Ingredients: 16 teaspoons Stilton cheese (about 4 ounces); 32 dried black Mission figs; 4 6x4-inch thin prosciutto slices, cut lengthwise in half; 8 sheets fresh phyllo pastry or frozen, thawed; 3/4 cups (1 1/2 sticks) unsalted butter, melted; 2 cups ruby Port; 1/4 cup balsamic vinegar; 2 tablespoons sugar; 1 1/2 cups whipping cream; 4 1/2 tablespoons pine nuts, toasted

November 30, 2002

Recipe notes