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. 
 
source: 
<http://www.rnews.com/food/recipe_2004.cfm?id=253&rnews_story_type=37&floyd_story_type=1&category=1&startrow=96> 
 
-- 
(ID: 1127) Mirror: rec.food.recipes: Mon, Oct 3, 2005


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