RCP: Devils on Horseback
Posted: Tue Apr 01, 2014 1:30 pm
A very retro snack that has been mentioned here, but I couldn't find a recipe for it. This has gone over very well as an appetizer at wine parties, especially with Champagne or sparkling Alsace. This is based on a Chowhound recipe by Jill Santopietro.
Devils on Horseback
30 pitted prunes
1 cup Port or Madeira (I've used both)
1 Tbsp sugar, preferably dark brown
10 thick slices smoky bacon, cut crosswise into thirds (the original says thin, but I think fairly thick works better)
30 toothpicks, soaked in water for at least 15 minutes
Preheat the oven to 500°F (260°C). Combine the first three ingredients in a small saucepan and bring to a boil, stirring until the sugar disolves. Turn down the heat and simmer for 15 minutes or until the liquid thickens to a syrup. Let cool. Reserve the syrup for another use, such as prune Kir Royales .
Line a rimmed baking sheet with aluminum foil and place a cake rack on it.
Wrap each prune with a piece of bacon and secure with a toothpick. Place them on the rack and bake 7 minutes, then flip them over and bake for another 7 minutes or until the bacon is crisp. Let cool slightly before serving. (Warm is good, hot is not!)
Devils on Horseback
30 pitted prunes
1 cup Port or Madeira (I've used both)
1 Tbsp sugar, preferably dark brown
10 thick slices smoky bacon, cut crosswise into thirds (the original says thin, but I think fairly thick works better)
30 toothpicks, soaked in water for at least 15 minutes
Preheat the oven to 500°F (260°C). Combine the first three ingredients in a small saucepan and bring to a boil, stirring until the sugar disolves. Turn down the heat and simmer for 15 minutes or until the liquid thickens to a syrup. Let cool. Reserve the syrup for another use, such as prune Kir Royales .
Line a rimmed baking sheet with aluminum foil and place a cake rack on it.
Wrap each prune with a piece of bacon and secure with a toothpick. Place them on the rack and bake 7 minutes, then flip them over and bake for another 7 minutes or until the bacon is crisp. Let cool slightly before serving. (Warm is good, hot is not!)