Prosciutto with Figs Poached in Honey (Prosciutto con Fichi al Miele)

This gorgeous recipe from Claudia Roden's The Food of Italy is wonderfully quick and easy to prepare. It's an incredible Italian starter perfect for dinner party guests or a romantic meal in for two.

The Food Of Italy
From the book The Food Of Italy
Claudia Roden


The figs you buy in Britain are rarely good.  This is the way to bring back the wonderful honey taste they have when they are picked ripe from the tree.  Serve with grissini or bread and butter.

Serves 4


4 figs or 8 if they are small, peeled and cut in half
6 tbsp clear runny honey, such as orange blossom or acacia
12 slices prosciutto


Bring the honey with 3 tablespoons of water to the boil in a small saucepan and take off the heat.  Stir and put in the figs, cut side down.  Poach for 1 minute or so over low heat, turning the figs over once.  You might need to do them in batched. Let them cool.

Lay the slices of prosciutto out on a large platter and arrange the figs beside them.

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