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Bacon Wrapped Prunes

Zola on

This week my husband and I will be celebrating our 39th wedding anniversary.

How will we celebrate it? We don’t even know yet. I thought about a trip, but we just got back from one.

This anniversary thing got me thinking back to our 9th wedding anniversary.

For our 9th anniversary, I was stumped on what to give him as a gift. I looked up the traditional 9th anniversary gift options. The suggestions were pottery and leather...

Read the full column at PlanZDiet.com

Bacon Wrapped Prunes

Okay, this sounds weird but they are really quite tasty. A bit of salt with your sweet. I tried two ways to cook them. Both worked. I’m also including a variable or two in case you want to get wild. Prunes are a higher carb fruit so eat sparingly.

Servings: 21 prunes, feeds approximately 10 people

Ingredients:

 

21 prunes (you can vary the number)
7 pieces of regular American bacon
olive oil spray

Instructions:

Preheat oven to 400 degrees.

Most prunes come dried and in a bag now. The first thing you’ll need to do is “plump them back up.” This usually means covering them in water and boiling them for a few minutes until they soften up. You’ll do the same thing to prepare the prunes for this dish. If you want to get wild you can add some liqueur or wine to the water to infuse the prunes with extra flavor. After you cook the prunes, put them on a paper towel to drain. When they have drained you can proceed. One-third of a piece of bacon is enough to cover one prune all the way around. So if you cut your bacon strips into three segments, crosswise, you’ll have enough to wrap each prune. You want the bacon to overlap a bit. Place each wrapped prune on a baking sheet sprayed with oil. Make sure they are seam-side down.

Bake the prunes wrapped in bacon for 15 minutes at 400 degrees. Then open the oven and gently turn the prunes over so the other side can brown against the cookie sheet. The second side should only take about five to seven minutes. You want the prunes baked to a brown crunchiness but not blackened. Let cool slightly and eat. An alternative method would be to fry them. You can use a sauté pan and spray it with oil. Brown the seam side first so it sticks together then gently turn so they brown all over. This method is a little greasier so I’d suggest you drain them on paper towels before you serve them.

I did find out that Devils on Horseback (a British recipe) is very much the same recipe. In that recipe, they stuff the prunes with chutney and serve on toast with watercress. I guess this is just a simpler version. Either way, they are great little tidbits!

Enjoy!
Cheers,
Zola


 

 

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