Ingredients:

• 18 whole dried figs
• 1 c. white wine
• Grated zest of ½ lemon
• 2 Tbsp. finely chopped pistachio nuts
• 1 tsp. honey
• 3 tsp. mascarpone cheese
• 2 oz. thinly sliced proscuitto

Directions:

Bring the figs and wine to a simmer in a saucepan over low heat until the figs are soft. About 5 minutes. Remove the figs with a slotted spoon. Continue cooking the wine until very think and syrupy. About 10 minutes. Reserve.

Cut ¼ inch off the tops of 6 figs and set the figs, cut side up, on a serving platter. Top each with ½ teaspoon of the cheese and sprinkle with lemon zest.

Remove the stems from 6 more figs and halve the figs lengthwise. Pile the pistachios on a small plate and press the cur poerion of each fig into them until the nuts adhere. Arrange the pistachio fig halves on the serving platter and drizzle with a little honey.

Remove the stems from the remaining figs and halve the figs crosswise. Make a small cavity in each center with the tip of your finger. Cut the prosciutto into ½ inch wide strips, roll into a bundle, and press into each fig. Place the stuffed figs on the serving platter and drizzle with the wine syrup.

This recipe has been done successfully several times. To lower the cost, use a mixture of mascarpone cheese and cream cheese. Try not to overbuy on the pistachios. The favorite style seems to be the proscuitto and cheese rolls.