Bacon Wrapped Apricots Food

BACON-WRAPPED APRICOTS WITH SAGE

Steps:

• Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
• Bake until the bacon is beginning to crisp, 6 to 8 minutes per side.
• Remove from oven and brush with the maple syrup. Serve with toothpicks.

BACON-WRAPPED APRICOT BITES

Steps:

• Cut bacon strips widthwise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap a bacon piece around each apricot; secure with a toothpick. Place in an ungreased 15x10x1-in. baking pan., Bake at 350° until bacon is crisp, 18-22 minutes. Meanwhile, in a small bowl, combine the barbecue sauce, honey and mustard. Serve with warm apricot bites.

SIZZLING BACON-WRAPPED APRICOTS

Steps:

• Boil cranberry juice in med saucepan over high heat until reduced to 1 cup.
• Whisk in cornstarch, brown sugar, mustard and nutmeg.
• Bring to a boil over med heat and boil 1 minute until thickened.
• Cool to room temperature.
• Reserve 1/2 cup of the glaze.
• Meanwhile line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray.
• Wrap bacon halves around apricots and secure with wooden pick.
• Brush with glaze and place on wire rack.
• Broil 3 to 7 minutes, or until bacon is browned, turning once.
• Serve warm with reserved glaze.

BACON WRAPPED APRICOTS AND DIPPING SAUCE

Steps:

• BACON WRAPPED APRICOTS:.
• Partially cook bacon.
• Cut strips in half.
• Wrap around an apricot and secure with a toothpick.
• Bake at 350 degrees for 20 minutes or until bacon is crisp.
• DIPPING SAUCE:.
• Mix together soy sauce, brown sugar and ginger.
• Put in a small bowl to dip apricots when serving.
• VARIATIONS:.
• Bacon wrapped green olives- Bake as above.
• Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp.
• Use your imagination!

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.