Devils on Horseback Recipe
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Wrap anything in bacon (save for rubber), toast it in the oven, and it’s bound to be eaten. This British pub snack of salty, crunchy bacon and boozy, sweet prunes is a major crowd-pleaser, and simple to prepare. The dried plums can be steeped in port and wrapped in bacon ahead of time. When guests arrive, just pop the prunes in the oven. And you can experiment with these, too: Stuff the prunes with blue cheese or toasted walnuts before wrapping.
INGREDIENTS
- 30 pitted prunes (about 8 ounces)
- 1 cup tawny port
- 1 tablespoon granulated sugar
- 10 thin slices smoky bacon, cut crosswise into thirds
- 30 toothpicks, soaked in water for at least 15 minutes
INSTRUCTIONS
- Heat the oven to 500°F and arrange a rack in the middle.
- Combine the prunes, port, and sugar in a medium saucepan. Bring to a boil over high heat, stirring until the sugar has dissolved. Reduce the heat to medium low and simmer, stirring occasionally, until the port thickens into a loose syrup, about 15 minutes. Let cool slightly, for about 10 minutes, then drain the prunes of excess syrup or reserve syrup for other uses (for example, serve with seared meats or drizzle into a glass of seltzer or Champagne).
- Line a rimmed baking sheet with aluminum foil, then set a cooling rack over the foil.
- Wrap a piece of bacon around each prune and secure with a toothpick. Place the prunes at least 1 inch apart on the cooling rack. Bake for 7 minutes, then flip the prunes with tongs and continue to bake until crispy, about 7 to 9 minutes more. Transfer to a paper-towel-lined plate to drain. Cool slightly before serving.
I followed the recipe the first time :P
These looked so scrumptious I tried them again my way.
Yes to dried plums, port and sugar.
I used center cut bacon, cut each piece in half.
I toasted the remaining bacon on a rimmed baking sheet lined with aluminum at 350 degrees F.
Then I wrapped the primed plums with bacon, skewered them on a stick leaving room for crisping and kept watch as they browned at the same 350 degrees.
After cooling, I stuffed half of them with blue cheese.
Sweet!
FlueIn,
Thanks for writing your comment. Yes, very silly of us not to mention that you can and should save the syrup for other uses because it is delicious. I will make a change to the recipe.
Thanks again,
Jill (Senior Food Editor, CHOW.com)
Seems a waste to just drain off that syrup. Why not put a tablespoon of it in a glass of champagne? Or with ice, a shot of vodka or rum, club soda and some lime juice?
My mom used to wrap pitted dates with bacon, and broil them. She discovered them in a tapas bar in Spain, and found that they were the hit of every party. I am not sure it is possible to make enough of them - they are THAT good.
A classic.