½ pound chorizo removed from the casing
1 small onion, minced
1 clove garlic, minced
1 teaspoon granulated sugar or honey
1 pound dried figs, halved and plumped in 1 cup dry sherry or in chicken stock
¼ pound serrano ham
First, please soak the dried figs in the sherry or stock,& set aside for a couple of hours.
Then, in a heavy skillet, cook chorizo until majority of oil is released. Drain chorizo on to a paper towel discard the rendered oil. In the unwashed skillet on medium, saute all onions and cook until translucent and a light caramel color.
Sprinkle with honey or sugar and add in garlic and cook until translucent. Pour off the sherry/stock from the figs and into the pan, reduce. Add to the cooled chorizo, combine well. Cool mixture until able to handle.
Using a tablespoon, fill the halved figs with mixture.
Wrap each filled fig with a thin slice of prosciutto and place on a baking sheet. Bake figs in a 350 oven for 10 minutes, until ham is crispy.
Great served on a bed of arugula.