Apricot Wraps
I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouth-watering appetizer is one of our favorites, and we enjoy sharing it with friends.
—Jane Ashworth, Bevercreek, Ohio
SERVINGS
|
18
|
CATEGORY
|
Appetizer
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1 package (14 ounces) dried apricots
- 1/2 cup whole almonds
- 1 pound sliced bacon
- 1/4 cup plum or apple jelly
- 2 tablespoons soy sauce
DIRECTIONS
Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick. Place on two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 25 minutes or until bacon is crisp, turning once.
In a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth.
Remove apricots to paper towels; drain. Serve with sauce for dipping. Yield: about 4-1/2 dozen.