min., baking 30 min.
Smoky plum rolls with bacon. This savory fresh plum appetizer tastes great: smoky plums, smoked bacon, and blue cheese go together perfectly.
INGREDIENTS
- 16 ripe prunes
- 100 gr. blue cheese "Memel Blue"
- 16 pcs. thinly sliced smoked bacon
- 8 wooden skewers
PREPARATION
When I saw this recipe for Grilled Fresh Plums in a book, I couldn't wait for fall to try it with freshly ripe prunes. I am a big fan of plums, in winter I often nibble on prunes, which I like to stuff with savory cheese fillings.
I usually eat fresh plums as a dessert, this is the first time I made a savory snack of fresh plums. I have to say that it tasted great: the smoky plums, smoked bacon and blue cheese went together perfectly.
Try to choose the ripest plums for these rolls, just don't forget to check that the plums are not rotten when removing their pits. In the book, this recipe is classified as a Mediterranean recipe, but I also added blue cheese to the plums and bacon, a piece of which fit perfectly inside the plum instead of the stone. I cooked the plums themselves in a Cobb grill, but I came up with an additional and easy way to smoke them. The smoking process is very simple, you just need to add soaked wood chips to the heated coal briquettes (or charcoal). We used a few handfuls of applewood chips that we soaked in water for fifteen minutes and then lightly patted dry with a paper towel. The chips prepared in this way will smoke longer and the smoke rising from them will flavor the plums being baked. Plums should be fried-smoked with the lid of the barbecue on indirect fire, i.e. the coals burn and the wood chips smolder on one side of the grill, while the plums roast on the other side, not over the coals, but next to them. The Cobb grill for this kind of indirect grilling has a raised grill to keep the heat from getting too hot and to spread it out a bit.
I soaked wooden skewers in water for half an hour.
I first pitted the clean plums, cutting them in half and removing the stone. Try to cut in such a way that you do not cut the plums in half and they remain whole.
I filled the places of the plum pits with pieces of blue cheese.
I wrapped the stuffed plums with thinly sliced pieces of bacon and skewered them two at a time on wooden skewers.
I prepared the barbecue for cooking on indirect fire. I closed several handfuls of chips (fruit tree chips are best for this) for 10-15 minutes. in the water. During this time, the coals heated up and I poured the soaked, drained wood chips on them. After the chips started to smoke on the grill next to the coals (but not above them), I placed the plum rolls and baked and smoked them for about 20-30 minutes.
Delicious plums!
Recipe source: Seasonal Kitchen
