| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 20 prunes |
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
- 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 Facts
| Serving Size | 1 of 6 servings |
| Calories | 196 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 432 mg |
Reviews
I made this exactly as printed only added a whole roasted almond in with the cheese as I need texture or crunch and these were ridiculously delicious! I have no idea what that other reviewer did wrong, but clearly missed something! My guests were bummed I didn’t make more!!! Bravo Giada. Yummmmy.
My family and friends devoured these. I had to make them save some for the “latecomers.” Brava Giada.
Not worth the time and expense . No taste and really, really time consuming to assemble. Very disappointing!