I don’t think I really have to explain this one. Because everybody LOVES bacon wrapped dates, right? You will be please to hear that these maple glazed apricots are even more delicious, especially since they are wrapped in salami before roasting. These are the perfect combination of salty and sweet, making them a fantastic all around kitchen star: they can be snack, appetizer, canapé or bar nibble. Wherever you take them, I can guarantee that no one will think you ever brought enough!
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I use unsweetened dried apricots for this for a few reasons: 1) most commercially available sweetened apricots are full of cheap sugars or canola / vegetable oil combinations and 2) I don’t want to drown out the flavor of the real maple syrup in this recipe. The maple syrup gives a lovely slightly sticky glaze, but doesn’t end up being overly sweet because it is balanced out by the salami. Plenty of black pepper and a scattering of fresh thyme at the end finishes these maple glazed apricots and makes them look rather snazzy, too!
The only trick to making these easy maple glazed apricots is in how you wrap them in salami. What you want to do is make a cone shape that the apricot can tuck into snugly. To do this, fold the salami slices in half and then again into quarters. Pinch the quarter circle into a cone shape by holding it at the rounded end and then push in the dried apricot. Secure with a toothpick to hold the shape. This way, the salami is far less likely to burn as it would if you simply folded it in half around the apricot, taco-style.
- Preheat the oven to 400F and line a half sheet baking tray with parchment paper.
- Take a slice of salami and fold in half, then into quarters. Pinch one side together so that there is a cone shape created: press an unsweetened dried apricot into the cone and secure with a toothpick.
- Place on the lined baking tray and repeat until all of the salami and unsweetened dried apricots are used up.
- Use a basting brush to spread each bite with maple syrup - don't worry if some is leftover.
- Season to taste with black pepper and cook for 8 - 10 minutes, until the edges of the salami slices begin to brown.
- Remove from the oven and brush with any leftover maple syrup, then sprinkle with fresh thyme leaves before serving.
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