Bacon-Wrapped Dried Apricots

A quick-fix appetizer, whether for hungry party-goers or a quick snack if supper's a little slow to the table. Yes – it's bacon, wrapped just one-layer thick around a plump dried apricot which turns sweet and creamy. Because a single strip of bacon makes three (and often four) appetizers, because the fat is cooked off, Bacon-Wrapped Apricots are surprisingly low in calories. It takes three appetizers to get to 100 calories!

Bacon-Wrapped Apricots

My Number One Party Tip? When people walk in the door, have something small and tasty waiting on the table or island or wherever people gather. It’s finger food for immediate consumption, no forks required, napkins optional.

But these bite-size bacon appetizers make up so quickly, I’m also happy to fix a small plate for two using a single slice of bacon, two bites for him, one for me. It’s a good solution to feed the famished when supper is a little slow to reach the table.

ALANNA’s TIPS For this appetizer to be surprising and extra-special versus just-okay-good, use fresh and plump dried apricots. Wrapped and baked in bacon, the apricots turn all soft and creamy. Dried fruit can be expensive. It should come as no surprise, think of how much fresh fruit is dried into a much-smaller package. For the best prices and turnover (read freshness) for dried fruit and nuts, I turn again and again to Trader Joe’s. St. Louisans, Global Foods in Kirkwood also carries really good dried fruit at good prices. Much bacon was consumed to “get this recipe exactly right”. We experimented with several fillings and several brush-on sauces. We fixed on a single layer of bacon because it cooked faster and of course, meant fewer calories per bite without giving up any of the real bacon essence. We fixed on apricots because of unusualness and more than anything, their sweet creaminess. We fixed on hoisin because it added a nice spicy sweetness and its color made the bacon look more palatable.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite quick-fix appetizer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 10 minutes
Time to table: 30 minutes
  • Regular or thick-cut bacon, preferably meaty
  • Dried apricots, preferably soft and fresh (see TIPS)
  • Hoisin sauce
    For a variety plate, more bacon-wrapped ideas, all good:
  • Pineapple chunks, drained
  • Chicken breast, cut in small pieces with scissors
  • Fresh shrimp, peeled

Preheat oven to 400F. For easy cleanup and to save your pan (that’s the voice of experience talkin’), line a baking dish with foil or parchment; make sure it has sides so the bacon grease won’t run off.

With kitchen shears (much easier than a knife), cut bacon in thirds or fourths. Fold an apricot in half and roll bacon piece around it. Secure with a toothpick, inserting it where the bacon edges cross. (If making ahead, stop here and refrigerate for up to several hours.)

Arrange pieces in the baking dish, seam-side down. Brush the topsides with hoisin, about a half teaspoon per bacon bite.

Bake for 20 minutes for regular bacon or about 25 minutes for thick-cut bacon until the bacon is cooked through and the apricots are soft and creamy. If needed for appearance, brush lightly again with hoisin.

Arrange on a platter and let cool briefly to serve. Best warm or at room temperature but surprisingly good stone-cold and almost candy-like after time in the refrigerator.

NUTRITION ESTIMATE Per Bite/Per Three Bites: 32/96 Calories; 1/2g Tot Fat; 0/1g Sat Fat; 1/5mg Cholesterol; 79/238mg Sodium; 6/17g Carb; 1/2g Fiber; 5/14g Sugar; 1/3g Protein. WEIGHT WATCHERS Old Points .5/1, PointsPlus 1/2 ASSUMPTIONS This assumes bacon is cooked til quite crispy so much of the bacon fat isn’t consumed.

This Week, Years Past 2002 - 2011

Caraway Corned Beef Very Very Green Green-Pea Soup Whole Wheat Soda Bread Emerald Isle Stew (<< this week's healthy St. Patrick's Day favorite) Irish Soda Muffins Spinach Soup with Perfect Hard-Cooked Eggs

This Week, Elsewhere

Irish Beef Stew from Helen Fitzgerald's
My Weekly Column in the St. Louis Post-Dispatch

Beer-Soaked Crispy Baked Fries
A Veggie Venture

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© Copyright 2012 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. "My Number One Party Tip? When people walk in the door, have something small and tasty waiting on the table or island or wherever people gather. It’s finger food for immediate consumption, no forks required, napkins optional." Great tip! I like serving food informally like this.

    Superb post. I haven't done a whole lot of the bacon-wrapped fruit appetizers in the past few years, but want to do some again. Figs are also great wrapped in bacon (and stuffed with cheese). Great tips about buying dried fruit, the kitchen shears - just a nice post. Thanks.

  2. My sister makes something similar and it tastes great. She doesn't use hoisin though that sounds delicious!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna