| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1995 | 1 | servings | ||
INGREDIENTS
| 1/2 | c | Dry white wine |
| 1/2 | c | Water |
| 1/4 | c | Sugar |
| 2 | pt | Fresh green and/or purple figs; stemmed |
| 2 | lg | Firm-ripe nectarines |
| A; (1/4-pound) piece | ||
| ; Smithfield ham or | ||
| ; prosciutto, cut | ||
| ; into 1/4-inch-thick | ||
| ; julienne strips | ||
| Garnish: mint sprigs and/or fresh grape | ||
| ; leaves |
INSTRUCTIONS
In a small saucepan, boil wine and water with sugar until sugar dissolves, about 3 minutes, and remove pan from heat. Cool wine syrup slightly and chill. Wine syrup may be made 1 week ahead and chilled, covered. Halve figs and cut nectarines into thin wedges. In a bowl, gently toss fruit with ham or prosciutto and half of wine syrup. Arrange salad on a platter and pour remaining wine syrup over it. Garnish salad with mint and/or grape leaves. Serves 12 as Part of a Buffet. Gourmet May 1995 Converted by MC_Buster. Per serving: 274 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 51g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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