Remove the pastrami from the packaging. Pick out 18 (5–6 inch) slices, or trim some longer slices to 5–6 inch lengths.

Prepare the glaze: Pour the port into a small pot. Bring to a simmer and cook gently until it is reduced by half, about 15 minutes. Add the dissolved cornstarch and stir. Bring to a simmer; the mixture will thicken. Remove from heat. Mix in the honey.

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, sometimes they come somewhat opened and may not need to be slit.

Using the small side of a melon baller, scoop out round balls of cantelope. Stuff a melon ball into each fig. Wrap a piece of pastrami around each fig, securing with toothpick. Fresh figs will need longer slices. Place 3 figs on each plate. Pool 2 teaspoons of the glaze on each plate and brush the figs with additional glaze.

Garnish with fresh chopped parsley.