Devils on Horseback

INGREDIENTS

  • 12 Prune
  • 1 tspn Rosemary
  • 1 tspn Orange zest
  • 150g Belly bacon or speck
Print Recipe

Soak prunes in the Verjuice for 2 – 3 minutes to plump up. Once plumped strain the prunes from the liquid and set aside.

Add the rosemary and orange zest to the plumped prunes and mix well to combine.

If using belly bacon, you may need to cut the pieces in half so that you have about a 6 – 7 centimetres piece per prune. Wrap each prune in a piece of bacon and secure with a toothpick.

Heat a griddle pan until hot, drizzle the bacon wrapped prunes with Extra Virgin Olive Oil and grill until cooked through.

Place on a platter and serve.