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Categories:Viewed: 66 - Published at: 8 years ago
Ingredients
- 1/2 cup Armagnac or Cognac
- 1/2 cup water
- 2 thyme sprigs plus 1/2 teaspoon thyme leaves
- 2 garlic cloves
- 18 pitted prunes
- Freshly ground pepper
- 18 thin slices of pancetta (about 3/4 pound)
- Extra-virgin olive oil, for drizzling
Method
- In a medium saucepan, combine the Armagnac with the water, thyme sprigs and garlic.
- Bring to a boil and remove from the heat.
- Add the prunes and season lightly with pepper.
- Let stand until cool, then cover and refrigerate overnight.
- Preheat the oven to 375.
- Remove the prunes from the soaking liquid and pat dry.
- Set a prune in the center of each pancetta slice.
- Sprinkle with the thyme leaves and season with pepper.
- Roll up the prunes in the pancetta and set the bundles seam side down on a parchment paperlined baking sheet.
- Drizzle lightly with olive oil.
- Bake for about 15 minutes, until the prunes are hot and the pancetta is crisp.
- Serve with toothpicks.
