DEVILS ON HORSEBACK
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.
Provided by Craig Claiborne and Pierre Franey
Categories appetizer
Time 15m
Yield 16 devils on horseback
Number Of Ingredients 4
Steps:
- Heat the oven to high (500 to 525 degrees).
- Stuff each prune with an equal portion of hot chutney.
- Cut each slice of bacon crosswise in half. Wrap each prune with half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped prunes on a rack and place in the oven. Bake 8 to 10 minutes, or until bacon is crisp. Drain on paper towels and serve hot, each prune on a rectangle of toast.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 242 milligrams, Sugar 7 grams, TransFat 0 grams
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