Paleo diet food list

Peppery Bacon–Wrapped Apricots

These appetizers have a great blend of sweet and savory flavors, and spice! The Dijon mustard and honey blend into each little bite and pack a ton of flavor. After all, who could resist a crunchy, juicy, sweet apricot wrapped in a slice of peppery bacon? These Peppery Bacon–Wrapped Apricots are really easy to make and are perfect when served with a toothpick.
Yields 18

9 slices peppered nitrate-free bacon, halved
18 dried apricots
18 long toothpicks
1⁄4 cup (960 ml) raw organic honey
1⁄4 cup (960 ml) Dijon mustard

1. Preheat the oven to 350°F (180°C).
2. In a large skillet, partially cook the bacon on medium heat, until slightly cooked and not at all crispy. Wrap halved bacon strips around each apricot and fasten with a toothpick.
3. Whisk together honey and Dijon mustard until well blended and smooth. Remove a small amount of marinade; place in a smaller, separate bowl; and set aside. Using a marinade brush, coat each bacon-wrapped apricot with the honey mustard mixture from the larger bowl.
4. Bake the apricots for about 20 minutes, or until the bacon starts to crisp. Coat with the honey Dijon from the smaller bowl that was previously set aside, for added flavor before serving.

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Peppery Bacon–Wrapped Apricots are the sweet-savory party bite that disappears first: chewy dried apricots hugged in peppered bacon and lacquered with honey and Dijon mustard. The bacon crisps around the fruit while the apricot turns jammy and soft in the oven. Thread them with toothpicks and watch the platter empty.

Pro Tips

• Par-cook the bacon until it is slightly rendered but still pliable — fully crisp bacon will crack instead of wrapping around the apricot.
• Halve the bacon slices rather than using whole strips so the fruit-to-bacon ratio stays balanced in every bite.
• Reserve some of the honey-Dijon glaze before brushing the raw batch, so you have clean sauce for the finishing coat after baking.
• Nitrate-free, peppered bacon gives the best flavor and the right amount of heat against the sweet fruit.
• Serve them warm — they're good at room temperature too, but the bacon crisps best in the first half hour out of the oven.

Frequently Asked Questions

Can I make Peppery Bacon–Wrapped Apricots ahead of time?

Yes — wrap and glaze the apricots up to a day ahead and keep them covered in the fridge, then bake just before serving. The bacon crisps far better from cold.

Can I grill them instead of baking?

Absolutely. Cook them over medium indirect heat with the lid down, turning once, until the bacon crisps. Keep the honey glaze for the final minutes so it doesn't scorch.

What can I use instead of dried apricots?

Dried peaches or pitted dates are the closest swap and take the honey-Dijon glaze just as well. Chunky fresh pineapple also works if you're grilling.

How many should I plan per person?

For a party appetizer, plan 3 to 4 per guest — they are small, but the sweet-savory combination makes them very moreish.

Recipe Card

Stav Kogan

Peppery Bacon–Wrapped Apricots

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 9 slices peppered nitrate-free bacon, halved
• 18 dried apricots
• 18 long toothpicks

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