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Recipe

Bacon-Wrapped Stuffed Apricots

Scott Phillips

Yield: Yields 24.

Servings: six to eight.

Apricot sizes can vary; if yours are on the smaller side, just trim the cheese a bit and squish it in.

Ingredients

  • 24 dried apricots (about 7 oz.)
  • 3 oz. plain Havarti, cut into 1/2- to 3/4-inch squares, 1/4 inch thick
  • 24 almonds (about 1 oz.)
  • 12 strips bacon (about 12 oz.), cut in half crosswise
  • 24 toothpicks, soaked in water
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 180
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 20
      Sodium (mg): 280
      Carbohydrates (g): 16
      Fiber (g): 2
      Protein (g): 7

Preparation

  • Heat a gas grill to high or prepare a hot charcoal fire.
  • Pry open the apricots and put a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots all over with pepper.
  • Reduce the grill heat to medium (scatter the coals a bit or raise the grate if using charcoal). Use tongs to grill the apricots on all sides with the grill open, propping them between the bars to hold them up on the narrow sides. Move the apricots around often to avoid flare-ups. Cook until the bacon is crisp all over, about 6 minutes total. Serve immediately and remind guests to remove the toothpicks.

Make Ahead Tips

The apricots can be assembled up to 1 day ahead and refrigerated.

Reviews

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Reviews

  • emmiejane | 05/26/2010

    These are great. I make them ahead and then cook them right before eating. I've made them again and again always to rave reviews.

  • sestinatim | 11/25/2009

    Super easy to make but elegant and a real crowd-pleaser. A great economical alternative to bacon-wrapped scallops. These have become a dinner party staple at our house.

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