Reminiscent of the Asian appetizer, rumaki, these sweet and savory little bites use dried apricots instead of chicken livers.
Recipe Ingredients: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 15x10x1-inch baking pans. Bake, uncovered, in a preheated oven 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.