8 oz. Calimyrna figs
8 oz. pitted large dates
1 c. plus 1 T. Marsala
8 oz. cream cheese, room temperature
1/2 c. hazelnuts, toasted and chopped
8 oz. prosciutto, thinly sliced (or bacon)
Juice of 1/2 lemon
Lemon or lime slices (garnish)
Chopped fresh Italian parsley (garnish)
1. Cut the figs in half and combine with the dates in a small bowl. Cover with 1c. Marsala and let stand at least 1 hour.
2. Process the cream cheese, hazelnuts, and 1 T. Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold.
3. Drain the figs and dates, reserving the Marsala. Slit each date down the center and open each fig half along wth ecut side to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture.
4. Preheat the oven to 350F.
5. Ctu strips of prosciutoo slightly smaller than the dates and figs are long ad wrap 1 strip around each stuffed fruit. Sprinikle with some of the reservced Marslaa as you work to keep the prosciutto from drying out.
6. Place the wrapped figs anad dates on a baking sheet anad bake untilo heated throuhg, 7 to 10 minutes. Let cool slighly, arrange on a serving dish, sprinkle with lemonn juice, and garnish with lemon slices and parsley.
Serves: About 50 hors d'oeuvres
Source: Silver Palate Good Times Cookbook, p. 329
Prepared by: Margo for the December 2006 meeting.