Parmesan and Prosciutto Spiced Plums

• 1/2 cup port wine
• 1/4 cup sugar
• 2 tablespoons apple cider vinegar
• 3 cloves
• 3 strips orange zest
• 1 cinnamon stick
• Pinch kosher salt
• 20 pitted prunes
• 4 ounces Parmigiano-Reggiano, cut into bite-size pieces
• 5 thin slices Prosciutto di Parma, sliced into quarters

1. In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water.
2. Bring to a simmer over medium heat.
3. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes.
4. Allow the prunes to cool in the poaching liquid for 5 minutes.
5. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
6. Preheat the oven to 400 degrees F.
7. Using a paring knife, make a slit from stem to tip in each of the prunes.
8. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto.
9. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
10. Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes.
11. Serve warm or at room temperature.

port wine, sugar, apple cider vinegar, cloves, orange zest, cinnamon, kosher salt, prunes, parma

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-and-prosciutto-spiced-plums.html (may not work)