Devils on horseback

A plate of devils on horseback

Devils on horseback are a type of hors d'oeuvre or appetizer that is popular in British cuisine. They are typically made by wrapping bacon around dried fruit, such as prunes or dates, and then baking or grilling them until the bacon is crispy. This dish is often served at parties and festive occasions.

History

The origin of devils on horseback is somewhat unclear, but they are believed to have been created in the United Kingdom in the late 19th or early 20th century. The name "devils on horseback" is thought to be a play on the name of a similar dish, angels on horseback, which uses oysters instead of dried fruit.

Preparation

The basic preparation of devils on horseback involves the following steps:

1. Soak the dried fruit, such as prunes or dates, in brandy or another liquor to plump them up and add flavor.
2. Remove the pits from the fruit if necessary.
3. Wrap each piece of fruit with a strip of bacon, securing it with a toothpick.
4. Bake or grill the wrapped fruit until the bacon is crispy and the fruit is heated through.

Some variations of the recipe include stuffing the fruit with cheese or almonds before wrapping them in bacon.

Serving

Devils on horseback are typically served hot, immediately after cooking. They are often presented on a platter as a finger food at parties or gatherings. The combination of sweet, savory, and smoky flavors makes them a popular choice for cocktail parties and holiday celebrations.

Variations

There are several variations of devils on horseback, including:

• Using different types of dried fruit, such as apricots or figs.
• Adding a spicy element, such as a chili pepper or hot sauce, to the filling.
• Wrapping the fruit in prosciutto or another type of cured meat instead of bacon.

Related pages

• Angels on horseback
• Hors d'oeuvre
• British cuisine