(makes 20 cocktail serves)

INGREDIENTS
300ml red wine
4 wide strips orange zest
4 wide strips lemon zest
1 cinnamon quill
160g-180g (20) pitted prunes
40g (3 tbsp) Ruth Pretty Chutney, such as cranberry or tamarillo
35g (3 tbsp) cream cheese (at room temperature)
18g (20) whole blanched almonds (lightly toasted and roughly chopped)
240g-300g(20) bacon rashers (cut into 9cm lengths)
20 skewers

METHOD
Preheat oven to 200°C. Pour red wine into a small pot set over a medium heat. Add zests and cinnamon. Bring to the boil, reduce heat and simmer for 2 minutes.

Add prunes and simmer for 3 minutes till soft but not mushy. Drain prunes through a sieve, reserving liquid for another dish. Cool prunes. Into a small bowl place chutney, cream cheese and almonds. Mix to form a paste. Into prune cavities place half-teaspoon cranberry paste or to fill. We use a piping bag fitted with a small nozzle. Lay bacon pieces on work surface and place a prune on each. Roll to enclose prune with bacon.

Place seam-side down onto a baking tray and bake for 10-12 minutes or till bacon is crispy on the outside and prune is hot through.

Remove from oven, put a skewer through each prune and serve hot or warm.