Stuffed Prunes in Port

Preparation info

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Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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To make 24 canapés, boil 24 prunes in water for 15 minutes; drain and soak overnight in port wine. Drain and dry them; stone them and stuff with chutney. Wrap each chutney-stuffed prune in a half-slice of bacon and secure with a cocktail stick. Just before serving, grill until bacon is crisp.