Devils on Horseback – from England

Ingredients for 4 servings:

• 20 prunes
• 1 cup of tea, black, strong
• 3 tbsp brandy (Armagnac) or Cognac
• 3 firm-fleshed pears
• 400 ml dry white wine
• 200 ml wine vinegar
• 180 g sugar
• 1 tbsp ginger, diced
• 10 black peppercorns
• 4 grains allspice
• 1 stalk(s) cinnamon
• 2 pinches of chili
• 20 strips of breakfast bacon
• 2 pinches of fleur de sel
• 2 pinches of chili

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours

Plums with pear filling wrapped in bacon

The day before, soak the plums in cold tea and Armagnac. Let it rest overnight. Next, bring the wine, vinegar, and all the spices to a boil in a pot large enough to hold six pear halves. Peel and halve the pears, and scoop out the cores. Add them to the liquid, just enough to cover them, heat them up, and poach them on low heat for a quarter of an hour. Now just let them cool, and you can begin assembling the dish. Cut the pears into small wedges, about the same length as the plums. Score the sides of the plums and fill each with a piece of pear. Wrap them in spring bacon and place seam-down in an ovenproof dish. Pour over three tablespoons of the pear liquid and half the plum liquid, then sprinkle with fleur de sel and chili. Bake in an oven preheated to 240°C (475°F) for a quarter of an hour, until the bacon is crispy. Baste the bacon a few times with the liquid during this time. Finally, you can use the grill function for a crispier finish. Let cool slightly and serve warm. Note: Bacon-wrapped plums are a classic party dish in both England and Germany. A pear filling is added to this dish for a more refined finish. Angels on Horseback – poached oysters wrapped in bacon – are often served alongside.