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Bacon-Wrapped Stuffed Apricots with Spicy Maple Glaze Easy and Healthy Recipe! ✅

I perfected this recipe and changed the fillings and fruit for a few years. I think the original source was from Gourmet magazine, but I’m not sure because I didn’t wake up one day and decide to stuff some dried fruit with something and wrap it with bacon. Sometimes for a Mexican theme, fill the apricot with fresh (mild) chorizo ​​without cheese and add the ground cumin to the maple glaze. For a more delicate flavor, I remove the cayenne pepper in the glaze, but add finely chopped fresh rosemary or sage to the glaze and then fill the nuts with a tangy goat cheese. Dried dates will work too, but I don’t love them whole, because they remind me of beetles! – little boy

ingredients
  • 1 pound of quality smoked bacon (16 strips).

  • 6 tablespoons of pure maple syrup

  • 1/8 – 1/4 teaspoon ground cayenne pepper

  • 16 large apricots or dried figs, stemmed

  • 16 pecan halves, toasted

  • 1/4-1/3 pound spicy blue or gorgonzola cheese

Indications
  1. Preheat oven to 400 degrees. Place bacon on parchment-lined baking sheet; bake 20 to 25 minutes until partially cooked through (you want to be able to wrap the apricots later, after the bacon has cooled and isn’t cracking).

  2. While the bacon is cooking, combine the maple syrup and cayenne pepper and reserve for the glaze. Open hole in each apricot or fig; fill each with half the walnut and a little cheese to fill generously. Wrap a strip of bacon around each fruit (thus closing the filling) and pierce with a toothpick. Place them on a baking sheet lined with parchment paper; brush with some maple syrup glaze and cook for 10 minutes. Turn each piece face down; brush with more maple syrup glaze and cook another 10 minutes until bacon is crisp. Serve with any remaining maple glaze or add more by dipping.

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