Assorted Fig Appetizers

Simmering dried figs for a few minutes in white wine makes them summer sweet and plump! Simple to make, but very impressive looking, this appetizer is based on an ancient Greek recipe.

Bring the figs and wine to a simmer in a small saucepan, over low heat, until the figs are soft and most of the wine absorbed, about 5 minutes. Remove the figs with a slotted spoon.

Cut 1/4 inch off the tops the figs and set them upright onto a serving platter.

Top six with a dollop of mascarpone and a sprinkle of lemon zest and six with a drizzle of honey and sprinkle with pistachio nuts.

Make a small cavity in each center of the last six with the tip of your finger. Cut the prosciutto into 1/2-inch wide strips, roll into a bundle, and press into each fig.

Serve.

© Francine Segan, Philosophers Kitchen: Recipes from Ancient Greece and Rome for the Modern Cook (Random House, 2004)