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Parma® Ham and Fig Pouches with Winter Fruits



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1 cup red wine
24 (about 9 oz.) dried figs
2 tbsp. sugar
24 slices (about 12 oz.) Prosciutto di Parma®, thinly sliced
3 oz. gorgonzola, in 24 chunks
24 chives
winter fruits (such as oranges, pears and grapes), as desired


  1. 1
    In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are tender, about 5 minutes. Remove figs and reserve.
  2. 2
    To the wine remaining in saucepan, add sugar; simmer until reduced to 1/4 cup; reserve for later use.
  3. 3
    Fold each Prosciutto di Parma® slice in half to make 4 1/2 x 4" rectangles.
  4. 4
    Remove stems from figs. Cut a cross in the top of each fig. Place a piece of Gorgonzola in each cross, pressing slightly.
  5. 5
    Place a stuffed fig in the center of each Prosciutto di Parma® rectangle. Bring the ham up and around fig to make a pouch. Tie with a chive. Repeat.
  6. 6
    To serve: Arrange 3 pouches on each serving plate. Drizzle plate with wine reduction. Garnish with fruits.


Adapted from a recipe served at Valentino, Santa Monica, CA

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cuisines European, Italian
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