Figs with Prosciutto and Marsala
Rinse the figs. Cut crosswise so that the top is quartered, but the stem end remains intact. Drizzle with marsala, and wrap each fig with a slice of prosciutto. Secure with wooden skewers.
Melt the butter in a small pan, and cook the figs gently on all sides. Add the rmaining marsala, and simmer over medium heat.
Remove the figs from the pan, and remove the skewers. Transfer to plates with the sauce. Garnish with parsley, and serve with savory pastries.