Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, bittersweet bacon and prune snacks. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Bacon-Wrapped Drumsticks with Marsala Sauce and Rosemary. sandraseasycooking.com. Brush a baking tray with the oil. Cut each bacon rasher in half lengthways.
Bittersweet Bacon and Prune Snacks is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Bittersweet Bacon and Prune Snacks is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook bittersweet bacon and prune snacks using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bittersweet Bacon and Prune Snacks:
- Get Sliced bacon cut in halves (necessary amount)
- Get Pitted prunes (one for each slice)
- Get Toothpicks (necessary amount)
Cut the slices of bacon to a length so that you can wrap them completely around the prunes. Wrap one piece of bacon around a prune and add a sage leaf on the outside. Hold this together and close it by passing a toothpick through and through. Use dried prunes in sweet or savoury liquid dishes such as cock-a-leekie, tagines, stews and compôtes.
Steps to make Bittersweet Bacon and Prune Snacks:
- Ingredients:
- Preheat the oven to 400 degrees fahrenheit
- Roll the prune in a slice bacon - Puncture the roll with a toothpick to hold it, so the ingredients dont fall apart - Do the same with each one
- In a baking dish arrange each piece side by side - Bake it for 15 minutes, then 5 minutes on broil or until the bacon is golden brown - Serve hot
Slow-cook them with rabbit, chicken, lamb, beef, hare, pork or eel. They also have an affinity with armagnac, tea and spiced syrups. Dried prunes can be bottled in brandy. When I think of bacon, I think pig. That's the way I imagine most people feel, conjuring an image of a fat hog and the salty, smoky magic that will.
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