dried apricots, preferably soft and fresh
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.
bacon recipe courtesy of: Alanna Kellogg, Kitchen Parade, March 2013