Grilled Figs in Prosciutto

Ingredients:

3 tbsp unsalted butter
1 tbsp orange juice
12 fresh figs
12 sage leaves
6 slices of prosciutto, trimmed neatly and halved lengthways

Method:

Melt the butter in a small, heavy-based saucepan over low heat. Continue cooking the butter for about 8 minutes, or until the froth subsides and the milk solids precipitate as brown specks on the base of the pan. Now strain the butter through a fine-meshed sieve lined with a double layer of cheesecloth into a clean bowl. Stir the orange juice into the clarified butter.

Take each fig in turn and cut a cross shape in the top of each, slicing each one 2/3 of the way through. Gently squeeze the base of each fig, so that the top opens out then set sage leaf in the opening of each fig. Wrap a strip of prosciutto around each fig (tuck the ends under the base of the fig.

Transfer the figs to a baking tray (sit them upright) then brush lightly with the butter and orange mixture. Place under a hot grill and cook for about 90 seconds, or until the prosciutto is slightly crisp.

This can be served warm or at room temperature.

Find more Christmas recipes here and more classic Thanksgiving recipes here.