This classic party-favourite is dressed up with almonds, honey and lemon zest.

Recipe: Ruth Pretty

Makes 20

INGREDIENTS

1 cup red wine
2 wide strips each orange and lemon zest
½ cinnamon quill
20 (200g) large prunes, stones removed
90g cream cheese, at room temperature
1 tablespoon finely grated lemon zest
1 tablespoon runny honey
20 whole blanched almonds, lightly toasted and roughly chopped
20 (240g-300g) rindless bacon rashers, cut into 9cm lengths
20 skewers

METHOD

Bring red wine, zests and cinnamon to the boil, reduce to a simmer for 2 minutes before adding prunes for a couple of minutes to soften (don’t let them go mushy).

Remove prunes, drain and cool while the remainder of the liquid simmers to a syrup.

Mix cream cheese, lemon zest, honey and almonds and insert a teaspoonful of this paste in each prune. Place a prune on each piece of bacon and roll it up.

Heat the oven to 200°C. Place the prunes, seam side down, on a lined baking tray and brush with the syrup. Bake for 12 to 15 minutes or until the bacon is slightly crispy on the outside and the prune is hot.

Place a skewer through each devil and serve hot or warm with reduced liquid (quill and zests removed) as an optional dipping sauce.

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