1/2 cup port wine 2 tbsp cider vinegar 3 whole cloves 1 whole cinnamon stick 3 strips orange zest 1/4 cup sugar pinch coarse salt 20 pitted prunes 5 thin slices prosciutto di Parma Parmesan cheese, cut into 20 bite-size pieces (about 1 cup)
Prep: 20 min
Cook: 20 min
1. Heat oven to 400°F.
2. Bring 1 cup water, the port, vinegar, cloves, cinnamon, orange zest, sugar, and salt to a simmer in a small saucepan over medium heat.
3. Reduce heat to medium-low and add prunes. Simmer until prunes have softened and plumped, about 10 minutes. Let cool in liquid for 5 minutes. Using a slotted spoon, transfer prunes to a plate and let cool completely.
4. Halve prosciutto slices lengthwise and then crosswise, making 20 short strips. Arrange on a parchment-lined rimmed baking sheet.
5. Cut a slit from stem to tip in each prune. Stuff each with a piece of cheese, then wrap in prosciutto. Place prunes, seam side down, on baking sheet.
6. Bake until prosciutto is crisp and Parmesan is melted, 8 to 10 minutes.
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