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Ingredients
Method
- 230 prunes, pitted
- 30 salted almonds
- 30 thyme sprigs
- 200ml oloroso dry sherry
- 15 streaky bacon rashers, halved lengthways
- Cocktail sticks
- Stuff each prune with 1 whole almond and a small sprig of thyme. Soak overnight in the sherry. When ready to cook, remove the prunes from the sherry and wrap each in a rasher of bacon, securing with a cocktail stick.
- Grill the bacon-wrapped prunes under a high heat on a foil-lined baking sheet for 10 mins, turning once. When the bacon is crisp and cooked through, serve immediately.
15 mins
30 Makes
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