Food briefs

Start to finish: 45 minutes

Servings: 6

2 cups port wine

1 tablespoon cornstarch

1 tablespoon cool water

1 tablespoon honey

18 black mission figs, fresh or dried (fresh are best)

1/2 ripe cantaloupe, seeded

18 strips (5 to 6 inches long) pastrami

Chopped fresh parsley, to garnish

In a small saucepan over medium heat, simmer the port until reduced by half, about 15 minutes.

In a small cup, mix together the cornstarch and water. Add to the reduced port and return to a simmer, stirring until thickened. Remove the pan from the heat and stir in the honey. Set aside.

Trim the stems from the figs. Make a lengthwise cut three-quarters through each fig, leaving the figs intact. Do not cut all the way through. If using dried figs, they sometimes come somewhat opened and may not need to be slit. Set aside.

Using a small melon baller, scoop out 18 rounds of cantaloupe.

Stuff 1 melon ball into the center of each fig. Wrap a piece of pastrami around each fig, securing with toothpick. Arrange 3 figs on each serving plate. Pool 2 teaspoons of the glaze on each plate, then brush the figs with additional glaze.

Garnish with chopped parsley.

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