DEVILS ON HORSEBACK

Makes: 15 pieces

1 cup (250 ml) water

1 cup (250 ml) dry red wine (or port, but omit the sugar) 1 tbsp (15 ml) sugar

15 large prunes, pitted

4 oz (115 g) blue cheese 15 thin slices bacon, each 4 inches (10 cm) long

1. In a small saucepan, combine the water, red wine, sugar and prunes. The prunes should be completely submerged; if they aren’t, add more red wine.

2. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from heat and let the prunes sit in the liquid for at least 2 hours and preferably overnight. Remove the prunes, reserving the liquid.

3. Using your fingers, break off some blue cheese and carefully stuff the prunes. This is not an exact science, so do your best.

The prunes should be full, but not messy with cheese because the cheese could burn during cooking.

4. Put a prune at one end of a slice of bacon and roll up so the prune is wrapped in the bacon. Skewer the prune with a toothpick through the end of the bacon to keep the bacon tight. Repeat with all the prunes.

5. Heat a medium skillet over medium heat until hot. Add the bacon-wrapped prunes and cook, carefully turning occasionally, until the bacon is crisp and the prunes are hot, about 8 minutes. Transfer to a serving plate.

6. Add 1/4 cup (60 ml) of the reserved red wine mixture to the hot pan, swirling the pan until the liquid is reduced to a syrupy glaze. Pour over the bacon-wrapped prunes and serve immediately.