Free of: Gluten and all top allergens except sulphites (vinegar).

Ingredients

• 12 fresh figs*
• 8 slices proscuitto (very thinly sliced)
• 1 cup (250 mL) balsamic vinegar

Method

1. Halve figs lengthwise. Cut each slice of prosciutto lengthwise into three strips.
2. Wrap each fig half with a length of prosciutto and arrange on a platter.
3. Bring balsamic vinegar to a boil in a small saucepan. Boil until liquid has reduced to about 1⁄4 of a cup and is thick and syrupy.
4. Drizzle sauce over figs and serve with a pre-dinner cocktail.

*Note: Ripe green or black figs should be firm when squeezed gently.
Avoid those that are too soft or very hard.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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