Cut the apricots lengthways with a sharp kitchen knife to make a pocket. Halve the bacon slices crosswise.
Press an almond or a roasted peanut into the apricot pocket for each fruit, wrap it in half a bacon slice as tightly as possible and fix it with half a toothpick. This is not a cost-saving measure, it means that the fruits are not so bulky when frying in the pan and are easier to turn. In a menu, around 2-3 apricots per eater should be expected as an appetizer.
Since the halved toothpicks are often difficult to see, eaters should be advised that these delicacies are kept together with such skewers so that they do not end up in the mouth. However, it is better to dispose of them before serving.
Heat some olive oil in a sufficiently large pan, add the prepared apricots and fry brown on both sides over medium heat.
This delicacy should be served warm, but these fruits are also always consumed quickly when served cold.
Ingredients
Print Recipe
Pin Recipe