Devils on horseback

These are usually made with prunes, or even livers (which are then called angels on horseback) but in this recipe Michael Diacono uses dried apricots soaked in tea.

Devils on horseback


  • 1 cup dried apricots
  • 1 teabag
  • ½ cup almonds
  • 8 rashers bacon
  • ½ glass red wine


  1. Soak the apricots with the teabag in enough water to cover for at least a couple of hours. Reserve the water.
  2. Pop a whole almond into the top of each apricot.
  3. Cut the bacon rashers in half lengthwise and then again horizontally.
  4. Wrap each apricot with a slice of bacon.
  5. Place into a baking dish and add the red wine along with some of the water with tea from the soaked apricots.
  6. Bake in the oven at 200C for 15 mins.
  7. Allow to cool slightly before serving and serve with toothpicks.

This recipe first appeared on Gourmet Today TV, aired on 11 December, 2015.