Directions

• Clean the sprouts by paring the dried part of the stem, removing unsightly outer leaves, and quartering through lengthwise. Blanch in rapidly boiling, salted water to a point until just tender (6 to 8 minutes) and shock in ice water. Set aside until ready to use.
• Cook the diced bacon to a rich brown color in a frying pan over low to moderate heat; pour off excess drippings from the pan, and add the prunes to cook for only a few minutes to develop some synergy of flavor. (The recipe may be prepared ahead to this point 2 to 3 days before serving. Cover and refrigerate the blanched sprouts and bacon-prune mixture separately.)
• Just before serving, get the sprouts hot in pot of boiling water (or heat in a bowl in the microwave with a splash of water), drain, and add to the pan with the already warming bacon-prune mixture. Swirl in the butter and chicken stock. Check for seasoning and serve.

Variation: “Oven-roasted Brussels sprouts are fantastic but require more finesse with time and temperature, and a touch more fat,” says Kirker. “Using your cleaned and quartered sprouts, toss with some vegetable oil, salt and pepper, and spread one layer thick in an appropriately sized tray or roasting pan. Place in a moderate oven (325 to 350 degrees) until done (this will require some stirring in the oven and perhaps covering the roasting pan with some foil if the sprouts start getting black before being cooked to your liking) and toss with the bacon-prune mixture just before service.”