Gluten-Free Prosciutto Cups With Pear Fig Chutney

• 3 ripe pears, peeled, cored and diced
• 1 cup dried Mission figs, stems
• discarded, chopped
• 1 shallot, finely chopped
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon lemon zest
• 12 slices prosciutto
• 1/2 cup arugula

1. 1. To make Pear Fig Chutney, combine pears, figs, shallot, honey, cinnamon, cloves and lemon zest in a medium saucepan. Heat over medium heat until pears begin to sizzle. Then reduce heat to medium-low and simmer covered, stirring occasionally, for 15 minutes.
2. 2. Preheat oven to 375u0b0F.
3. 3. Cut each slice of prosciutto into about four rectangles (not lengthwise). Press about 4 pieces, slightly overlapping, into each cup of a mini-muffin tin to form 12 cups. Place in preheated oven and bake 10 minutes or until crispy. (Be careful not to burn the prosciutto.) Place prosciutto cups on a paper towel and let cool.
4. 4. To serve, place 3 or 4 arugula leaves in the bottom of each cup. Top with a spoonful of Pear Fig Chutney.

mission figs, shallot, honey, ground cinnamon, ubc, lemon zest, arugula

Taken from www.epicurious.com/recipes/member/views/gluten-free-prosciutto-cups-with-pear-fig-chutney-52650431 (may not work)