grilled figs in prosciutto

makes 12

25 g (1 oz) unsalted butter

1 tablespoon orange juice

12 small ripe figs

12 sage leaves

6 slices prosciutto, trimmed and halved lengthways

Put the butter in a small heavy-based saucepan. Melt the butter over low heat, then cook for 8–10 minutes, or until the froth subsides and the milk solids appear as brown specks on the bottom of the saucepan. Strain the butter through a sieve lined with paper towels into a clean bowl, then stir in the orange juice.

Wash the figs gently and pat them dry with paper towels. Cut each fig into quarters, starting from the stem end and cutting almost to the base, then gently open out—figs will open like a flower. Put a sage leaf in the opening of each fig, then wrap a piece of prosciutto around each one, tucking the ends under the base of the fig. Arrange the figs, cut side up, in a shallow ovenproof dish and brush with the butter mixture.

Put the tray of figs under a hot grill (broiler) and cook for 1–2 minutes, or until the prosciutto is slightly crisp. Serve warm or at room temperature.