COOK IT.
For the chutney, heat the grapeseed oil in a large pan and sweat the onions, garlic and star anise over medium heat until the onions have softened. Do not allow them to caramelise. Add the ginger and cook for 5 minutes then add the sugar and vinegar. Add the peppercorns and finally the mango and reduce to a low heat, cooking slowly for 2 hours. Season with salt to finish, and add a dash of vinegar if it is too sweet. This can be done in advance and kept in a jar in the fridge.
For the prunes, place the Armagnac and Port in a pan and bring to the boil. Flame for 2 minutes then remove from the heat. Add the prunes and soak in the alcohol for 24 hours. To finish, preheat the FURNACE or FORCE Grill to 200°C (392°F). Using a teaspoon, fill each prune with as much mango chutney as possible. Set aside.
Grill the bacon rashers, but do not allow them to crisp as you need to be able to wrap around stuffed prune. Each rasher can be used to wrap two prunes.
Cut 2cm (0.79 in) wide strips of puff pastry long enough for the two ends to just cross and seal together. Wrap each strip around the stuffed and wrapped prunes and lay on a baking tray lined with greaseproof paper seam-side down. Brush with egg wash and place the tray in the fridge for 1 hour.
When ready to cook, place them in a preheated Gas Grill, close the lid and cook for for 8-10 minutes until golden brown and crispy, then remove from oven and allow to cool slightly before eating.