
When my love of dried fruit turned from a minor facet of my personality into an unhealthy obsession, I turned online. Nutsonline.com had an impressive breadth of options, so Carla and I put in an order for some dried kiwi, starfruit, persimmons, strawberries, and jumbo prunes. Everything in the order was delicious (the starfruit were a bit odd and sugary, tho), but the jumbo prunes perplexed me. They were jumbo, but they didn't have the intense, dark-fruit flavors I

Carla hates the pits in some prunes. So I thought it would be a fun play on the dish to take out the pit and replace it with half of a walnut. I soaked the prunes overnight in hot water. The above picture shows the six soaked prunes, one dried jumbo prune, a quarter for scale, and finally a "regular" prune (still special in its own right). I tossed the walnuts in a blend of walnut oil and dark honey to give them a bit of flavor, then rolled the stuffed walnuts in the leftover oil/honey glaze. Wrapped in bacon secured with string, these little rumaki-style hors d'oeurves were ready for a hot pan.

I should have thought that all the sugars in the glaze and dried fruits would affect the bacon. They still came out delicious--all hot, crispy, salty, sweet, soft and fruity, then with a little crunchy walnut in the center--but they were a bit dark. A well-timed splash of water in the pan saved them from getting burned, but something to keep in mind for future jumbo-prune endeavours.
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