24 small figs

24 small figs

3 tablespoons ghee or clarified butter

2 tablespoons freshly squeezed orange juice

24 sage leaves

12 slices prosciutto, trimmed of excess fat and halved lengthwise

Balsamic vinegar

Wash the figs gently and pat dry with paper towels. Cut them into quarters, starting from stem end and cutting almost to base (but keeping base attached). Then separate quarters slightly so that figs open like petals of a flower. Place figs in a large resealable plastic food storage bag, seal and refrigerate until ready to broil. Position top oven rack 4 to 5 inches from broiler element; preheat broiler.

Combine the ghee or clarified butter and the orange juice in a glass measuring cup. Microwave for 15 to 20 seconds and set aside. Place a sage leaf in opening of each fig, then wrap each fig with a piece of prosciutto, tucking the ends under base of fruit. Arrange figs, standing up, in a pan. Brush with ghee/butter-juice mixture. Broil for 1 to 2 minutes or until prosciutto has crisped around edges. Drizzle with balsamic vinegar, if desired. Serve warm or at room temperature.

Makes 12 servings.

— Recipe adapted from "The Produce Bible," by Leanne Kitchen (Stewart, Tabori & Chang, 2007)