Maple-glazed stuffing balls

To make stuffing, heat oil in a frying pan over a medium-high heat. Add bacon and cook, stirring occasionally, for 4-5 minutes or until golden brown. Drain on paper towel. Set aside for 10 minutes to cool.

Put bread in a food processor and process until coarse crumbs form. Add onion, garlic, thyme, pistachio, fig, mustard, butter and bacon. Process until well combined.

Preheat oven to 180°C. Line an oven tray with baking paper. Cut each slice of prosciutto lengthways into 3 evenly sized strips to make 12 strips in total.

Roll 2 Tbsp of the stuffing mixture into a ball. Repeat with remaining mixture to make 12 balls in total. Wrap each stuffing ball tightly with 1 piece of the prosciutto. Arrange balls on prepared tray. Cook for 20 minutes or until prosciutto begins to brown.

Meanwhile, combine oil, syrup and parsley in a bowl.

Spoon syrup mixture over stuffing balls and cook for a further 10 minutes or until golden. Transfer to a large serving plate. Serve.