3 fresh black mission figs, halved (optional)
4 tablespoons salted butter, cut into pieces, at room temperature
2 tablespoons crumbled Gorgonzola cheese (optional)
In a small bowl, combine the peaches and 2 tablespoons of the port. Set aside for 1 hour.
Place the flour on a shallow plate and season with salt and pepper to taste. Lightly dust each veal scaloppine with flour on each side.
In a medium skillet over medium-high heat, heat 1 tablespoon of oil. Add the veal and cook, turning once, until browned on each side. Transfer to a plate.
Carefully wipe out the skillet, return to medium to medium-high heat and heat the remaining 1 tablespoon of oil. Add the garlic, shallot, ham and sage leaves and cook, stirring occasionally, until the ham is crisped, about 2 minutes. Reduce the heat to medium-low, add the peaches and the port they marinated in, along with the remaining 8 tablespoons port and the broth to the skillet and cook, stirring frequently and scraping the bottom of the skillet for 2 minutes, until the sauce is reduced to about 3/4 cup. Add the veal, plus figs if using, and stir just until combined. Remove from the heat, add the butter, a few pieces at a time, and tilt the skillet until the butter is incorporated into the sauce.
Place 2 pieces of veal on each plate, and spoon the sauce and fruit over the top. If desired, top with cheese.
Recipe tested by Yuki Noguchi; e-mail questions to food@washpost.com
Per serving: 636 calories, 25 gm protein, 25 gm carbohydrates, 44 gm fat, 152 mg cholesterol, 19 gm saturated fat, 737 mg sodium, 2 gm dietary fiber
