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Bacon-Wrapped Stuffed Apricots


Serves six to eight.

Yields 24.

  • by from Fine Cooking
    Issue 86

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

  • 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

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.

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

Photo: Scott Phillips

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.

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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