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    Hugh Fearneley-Whittingstall's Mulled Prunes in Bacon

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    Hugh Fearneley-Whittingstall's Mulled Prunes in Bacon

    • Preparation time: 25 minutes, plus infusing
    • Cooking time: 20 minutes
    • Total time: 45 minutes, plus infusing 45 minutes

    Serves: 8


    • 16 whole blanched almonds
    • 16 large prunes, destoned (not the pre-soaked kind)
    • 250ml good red wine
    • 1 nugget crystallised stem ginger (not in syrup)
    • 1 stick cinnamon
    • 1 star anise
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 strip orange zest
    • 8 rashers streaky bacon
    • Freshly ground black pepper


    1. Lightly toast the almonds in a dry pan over a medium heat for a couple of minutes. Leave to cool, then push an almond into each prune, where the stone used to be.
    2. Put the wine in a small pan with all the spices and zest. Bring to the boil. Simmer gently for 2 minutes, then remove from the heat and add the prunes. Leave for 1-2 hours, until cold and the prunes have plumped up.
    3. Fish out the prunes and pat dry. Cut each rasher of bacon in half, and flatten slightly with the blade of a knife. Wrap each prune with bacon. Put on a greased baking dish. Roast for 10 minutes at 200°C, gas mark 6 or 20 minutes at 180°C, gas mark 4, depending what your oven is up to with the rest of the dinner, or until the bacon is browned. Serve with the turkey.
    4. Don't waste the leftovers. Add the rest of the bottle of wine to the spiced prune wine, with 2 tsp brown sugar, and reheat. Strain into warm mugs. Serve as mulled wine.

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