Ingredients

• 1/2 cup sherry vinegar
• 1/2 cup water
• 1 tablespoon brown sugar
• 1/4 teaspoon whole cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon black peppercorns
• 1” piece fresh ginger root, cut into thin slices (no need to peel but scrub well)
• 3 two-inch pieces of orange peel
• 24 dried apricots (about 1 cup)
• 12 slices of bacon, cut in half crosswise (thinly-sliced bacon recommended; applewood smoked bacon, if available, is delicious here)
• 24 whole pistachios, shelled (or a slightly larger number of pistachio pieces)
• 2 to 3 ounces fresh mozzarella, cut into 1/4- to
• 1/2-inch cubes

Preparation

1. In a small saucepan, bring the vinegar, water, brown sugar, cloves, allspice berries, peppercorns, ginger root, and orange peel to a boil.
2. Add apricots, and lower the heat to maintain a gentle simmer. Simmer for about 12 minutes, or until the apricots are soft and plumped up but not falling apart; they should have a definite pickled flavor at this point which will develop more fully as they cool.
3. Remove from the heat and let them cool to room temperature in the pan. With a sharp paring knife, cut a small lengthwise slit on one side of each apricot, and gently pry them open.
4. Stuff each one with a piece of cheese and a pistachio.
5. Wrap a piece of bacon around each apricot – the bacon should overlap slightly (about 1/2 inch) so they hold together once cooked. Trim the bacon if necessary.
6. Transfer, overlap-side down, to a parchment-lined baking sheet.
7. Preheat oven to 375 degrees F.
8. Bake the apricots until the bacon is browned and crispy, about 15 to 20 minutes.
9. Transfer to a serving plate, put a toothpick in each one, and serve immediately.