Ingredients

3 ripe pears, peeled, cored and diced

1 cup dried Mission figs, stems

discarded, chopped

1 shallot, finely chopped

1 tablespoon honey

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon lemon zest

12 slices prosciutto

½ cup arugula

Preparation

  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. Preheat oven to 375°F.

  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. To serve, place 3 or 4 arugula leaves in the bottom of each cup. Top with a spoonful of Pear Fig Chutney.