Reminiscent of the Asian appetizer, rumaki,
these sweet and savory little bites use dried apricots instead
of chicken livers.
Apricot Wraps
- 1 (14-ounce) package dried apricots
- 1/2 cup whole almonds
- 1 pound sliced bacon
- 1/4 cup plum or apple jelly
- 2 tablespoons soy sauce
- Fold each apricot around an almond. Cut
bacon strips into thirds; wrap a strip around each apricot and
secure with a wooden pick.
- Place on two ungreased 15 x 10 x 1-inch
baking pans. Bake, uncovered at 375°F (190°C)
for 25 minutes or until bacon is crisp, turning once. Transfer
to paper towels to drain.
- In a small saucepan, combine jelly and
soy sauce; cook and stir over low heat until warm and smooth.
Serve as a dipping sauce.
Makes about 4 1/2 dozen appetizers.
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