Chef Briget Batson took over date spot Gitane last year, but the savory bonbons made with prunes stuffed with goat cheese and wrapped in smoked bacon stayed. The savory-sweet combination pairs well with sherry (like they serve at the low-lit bar downtown) and is sure to impress someone special you're cooking for tonight.

1 pound dried prunes, pitted

5 ounces fresh goat cheese

1/4 cup cream

1/2 pound smoked bacon slab

1 cup port wine

1/2 cup of veal demi-glace

1/2 cinnamon stick

1 star anise

1. Open a hole in each prune.

2. Mix the goat cheese with the cream.

3. Using a pastry bag, fill each prune with goat cheese mix, but do not overstuff.

4. Thinly slice the bacon with a mandolin.

5. Wrap a slice of bacon around each prune.

6. In a saucepan, bring the port to a boil, lower the heat to medium, and reduce the port to half of its volume. Add the demi-glace, cinnamon, and star anise, and reduce a bit more. Keep warm.

7. Sauté the bonbons in a pan over medium-high heat until the bacon crisps. You may have to do this in batches. Keep the cooked prunes warm in the oven until ready to serve.

8. Top bonbons with the reduction sauce and serve.

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, emaillauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.