| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dessert |
6 |
Servings |
INGREDIENTS
| 12 |
|
Fresh Kadota figs |
| 1 |
tb |
Finely chopped fresh thyme |
| 1/4 |
c |
Honey |
| 1/2 |
c |
Warm water |
| 12 |
sl |
Prosciutto ham; very thin |
| 1 |
|
Ripe melon of any kind |
INSTRUCTIONS
1. Take six of the figs & slice them into six even wedges. Dust wedges
lightly with thyme. Thin honey with water & dip prosciutto slices in it.
Cut prosciutto into 1/4-inch strips & use them to wrap up thyme-coated fig
slices. Cut melon into thin slices.
2. Just before serving, cut remaining figs into 6 wedges & arrange them on
chilled salad plates with ham-wrapped figs & melon slices. Note: If good
melon is not available, substitute fresh berries or other fruits.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE WINE:
ASTI SPUMANTE (BONARDI)
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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