Uff, last minute to present my favorite prune recipe to the Prune Blogging Thursday.
I already presented it in German a few months ago. It is still my favorite BBQ-Tapa or appetizer. I like the sweet of the prunes and the salty taste of the bacon.

Sherry-soaked prunes in bacon


Pale prunes-bacon-bundle before grilling.

What you need:
Prunes, of course
Slices of bacon
Sherry*

Soak the prunes during some hours in Sherry. The prunes absorb almost all of the Sherry, so only a small sip left over for you. ;-) Place one prune on each bacon slice and wrap up, spear "the bundle" and put it for about 10 minutes on the grill.

The history of Sherry, intertwines in an almost baroque way with British merchant interests and worldwide trade, starting centuries ago. That's why you have traditional Spanish Sherry bodegas with names like "Harvey," "Osborne," and "Garvey" in the middle of Andalusia. "Sherry" itself is an English mongrelization of the word for Jerez, while the Spanish themselves simply order a "fino" or an "olorosso."

Cheers!

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