Parma Ham and Fig Pouches with Winter Fruits

Adapted from a recipe by Piero Selvaggio, Valentino, Santa Monica, CA. Yield: 8 servings.

1 cup red wine
24 dried figs (about 9 oz.)
2 Tbsp. sugar
24 slices Prosciutto di Parma® (about 12 oz.), thinly sliced
3 oz. Gorgonzola, in 24 chunks
24 chives
as desired, winter fruits such as oranges, pears and grapes

In a small saucepan, bring wine to a boil. Add figs; simmer, covered, until figs are te

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