This is our version of angels on horseback (a savoury canapé of bacon-wrapped oysters), but in my opinion, tastier. I buy the plums from farmers who have heirloom plum trees. If you can’t find fresh plums, use dried prune plums, and rehydrate them a little bit. We serve this in the restaurant on our fall/winter menu.
• 16 fresh or dried Italian prune plums, pitted
• 8 slices bacon, halved lengthwise
Bue Cheese Mousse
• 1/4 cup + 1/2 cup whipping (35%) cream (divided)
• 1 tsp gelatin powder
• 1/4 cup blue cheese
Port Wine Syrup
• 1/4 cup port wine
• 2 Tbsp honey
• 2 whole cloves
• 6 black peppercorns
MAKES 16 Plums
FIRST If using fresh plums, preheat oven to 275°F and dry them for about 1 hour on a baking sheet. If using dried plums, put them in a small bowl, cover with water, and set aside for 10 to 15 minutes, until reconstituted.
BLUE CHEESE MOUSSE In a small saucepan, combine 1/4 cup whipping cream and the gelatin and set aside for 5 minutes to bloom. Add the blue cheese and cook on low heat, until the cheese has melted. Strain in to a small bowl and refrigerate for 15 to 20 minutes, until just cooled. (The mixture must remain liquidy and not fully set.)
PORT WINE SYRUP Combine the ingredients in a small pot over medium heat and cook for 5 to 7 minutes, until syrupy. Set aside to cool, then chill.
TO ASSEMBLE Preheat oven to 400°F. Wrap a piece of bacon around a plum and place on a baking sheet. Repeat with the remainder and bake for 8 to 10 minutes, until the bacon is golden.
TO SERVE Transfer the plums to serving spoons, top with blue cheese mouse, and drizzle over the port wine syrup.
Recipe from An Okanagan Table: The Art of Everyday Home Cooking published by Figure 1 Publishing