Preheat the oven to 200º C.
Make a cross-cut at the top of each fig and press lightly at the base to flare open slightly.
Tear each piece of prosciutto gently into two long strips and wrap around the base of the figs.
In a small saucepan, heat together the cream, gorgonzola and parmesan cheese.
Whisk with a balloon whisk to ensure the cheeses are thoroughly incorporated.
Simmer on a medium heat until reduced by half. This should take about 10 -12 minutes depending on how high your heat source is.
Add the Marsala and simmer for several minutes more.
Add plenty of freshly ground black pepper.
Strain the cream sauce through a sieve to remove any blue cheese threads. This step is optional but will ensure a super smooth consistency.
Pour the cream into 18cm round oven-proof baking dish, place the figs in the sauce and bake for about 20 minutes.
Scatter over the pistachio nuts and drizzle a little honey over the opened figs.
Serve warm with crusty bread of a selection of cracker breads.
Recipe reprinted with permission of Bibby's Kitchen@36
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