Port-infused dried plums, stuffed with a nugget of creamy blue cheese and cloaked in prosciutto, are sure to disappear from any party platter. The dried plums can be poached several days ahead of time, then finished 1 to 2 hours before serving. The flavor of these hors d'oeuvres is best at room temperature.
Place the dried plums and brandy in a small saucepan and bring to a simmer over low heat. Remove the pan from the heat and let the plums steep until they're plumped and soft. Remove the fruit to a platter and reserve the port for another use. At this stage, the dried plums can be refrigerated, covered, for several days if you're not continuing with the recipe immediately.
Cut a dried plum in half lengthwise. Place a cube of cheese in one half, then cover with the remaining half so that the cheese is completely enclosed in the fruit. Wrap a piece of ham around the fruit. Repeat with the remaining dried plums. Serve at room temperature.