Calcuttas
Serves 4-6
12 Pitted prunes
Port
Chutney
Sliced bacon
Place the prunes in a mixing bowl and cover with the port. Do this the
evening before and allow the prunes to plump overnight. To create this
tasty canape', remove the prunes from the port (which you should save
and sip later) tap dry on a paper towel, then fill with just a dallop of
chutney. Place each stuffed prune on one end of a half slice of bacon.
Roll up the prune and bacon and secure with a toothpick. Refrigerate
until it's time to cook. Place the prunes under a preheated broiler and
cook, turning once, until crisp. Serve immediately.
HINTS:
Use inexpensive port in this recipe.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/