Drunken Prunes on Horseback
When the campfire’s crackling and the drinks are flowing, these smoky-sweet bites are guaranteed to steal the show. A bold riff on the classic "Devils on Horseback," Diana Yen’s version from Firepit Feast gets a modern twist with bourbon-soaked California Prunes, tangy goat cheese, and bacon that crisps up like a dream in a cast-iron skillet. The finishing touch? A drizzle of hot honey that wakes up every flavor.
Equipment
- 12-inch (30 cm) cast-iron skillet
Ingredients
- 20 medium California Prunes pitted
- ½ cup bourbon
- 4 ounces soft, fresh goat cheese at room temperature
- 10 slices bacon halved crosswise
- Hot honey for drizzling
Instructions
- Place the prunes in a bowl and pour the bourbon over them, ensuring they're fully submerged. Cover and let soak at room temperature for at least 1 hour, or up to overnight.
- Remove the prunes from the bourbon and pat dry (discard the soaking liquid).
- Gently stuff each prune with goat cheese through its opening, then lightly squeeze to seal.
- Wrap each prune with a half slice of bacon, covering the opening. Ensure the bacon overlaps and trim any excess.
- Prepare a medium-heat fire and set a grate over it.
- Place the wrapped prunes seam side down in a cast-iron skillet, leaving space between them.
- Set the skillet over the fire and cook undisturbed for 3 to 4 minutes to brown and seal the bacon.
- Gently flip and continue cooking, turning as needed until all sides are crispy and browned, about 2 to 3 minutes more.
- Transfer to a paper towel-lined plate. Drizzle with hot honey and serve warm.
- Pro Tip: Start with a cold skillet for even crisping and less sticking!
Nutrition
Serving: 1portionCalories: 329kcalCarbohydrates: 22gProtein: 9gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 33mgSodium: 313mgPotassium: 322mgFiber: 2gSugar: 13gVitamin A: 469IUVitamin C: 0.2mgCalcium: 43mgIron: 1mg