Bundles of Joy (Prosciutto con Fichi)

Why are they called "Bundles of Joy"? Because they are, that's why. The first time I made these, Sara and I lived in Houston, TX. The best part about Houston? Easily, it was our fig tree (and of course friends, but I'll get to that). At a pool party, my good friend Mike Yarnold tried one and said "Whoa, what are THESE little bundles of joy?" Hence the name was born.

Now, if you are lucky enough to grow your own fresh figs, you can skip the soaking in booze step (we never needed to do that when we had fresh figs - they are unbelievably juicy and sweet). If you fresh figs, you should also invite me over and I will make these for you. I have used dried figs for a long time, because store bought "fresh" figs are not only expensive but kind of mealy compared to real fresh ones.

The List:

1/2 cup blackberry brandy

1/2 cup ruby port wine

dried figs (try to buy some which are still supple and not rock hard)

1/2 pound prosciutto, sliced "not too thin"

1/2 pound Manchego (Spanish) cheese

toothpicks, soaked in water

(a picture of fresh figs)

The process:

1. Buy your prosciutto. Tell them "not too thin, but not too thick. This is not going to be used uncooked and wrapped around cantaloupe - I am going to lightly grill it, so it needs to have some strength" or something like that. Also, buy domestic prosciutto - cheaper and works fine, especially because it will be grilled lightly
2. De-stem the dried figs, and cut them each in half (count how many you have)
3. Cut each slice of prosciutto in half (See picture), enough for one piece on each half fig
4. Cut the Manchego (one piece for each half fig) - make them about 1/2" wide by 1 1/2" long
5. Mix brandy and port together - put the figs in here for about an hour (longer is fine).
6. Drain the booze out into a small pan and simmer it down until it thickens and coats the back of a spoon (this is your dipping sauce). When it starts to form a foam, it is probably concentrated enough. Don't let it burn.
7. Lay a piece of prosciutto down, then a piece of Manchego on top, then a fig on top of the cheese - wrap the prosciutto around the fig/cheese, and then use a wet toothpick to hold it together.
8. Repeat #7 until every half fig is wrapped. Take frequent breaks and sip your coffee with anisette.
9. These can be put in the fridge for ~ 4 hours. Make sure you let them come back to room temp before grilling.
10. Grill them on low or indirect heat for less than a minute per side, or until the prosciutto is a little crispy or the cheese is melting.