Ingredients

• 12 prunes, stoned and soaked in Armagnac with warm tea
•   almonds or mango chutney, for stuffing
•   bacon, for wrapping

Method

1. Stone the prunes and soak in Armagnac with warm tea.
2. Stuff each prune with almonds or mango chutney.
3. Wrap each one in bacon and secure with cocktail sticks.
4. Grill for 2–3 minutes and serve on toast.

Notes