Adapted from a recipe by Piero Selvaggio, Valentino, Santa Monica, CA. Yield: 8 servings. 1 cup red wine 24 dried figs (about 9 oz.) 2 Tbsp. sugar 24 slices Prosciutto di Parma® (about 12 oz.), thinly sliced 3 oz. Gorgonzola, in 24 chunks 24 chives as desired, winter fruits such as oranges, pears and grapes In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are tender, about 5 minutes. Remove figs and reserve. To the wine remaining in the ...

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