Fratelli Perata Winery

Fratelli Perata Candied Bacon with Dried Apricots

We were introduced to this style of cooking bacon by a tasting room customer saying it was usually an addition to a weekend brunch. Since we had not heard of it before, we thought now was the best time to give it a try, and of course, we can’t try a new recipe without trying it with our wines. After sampling it with the usual suspects, we tried it with the 2012 Petite Sirah and found a match. This match turned into a match made in heaven with the addition of apricot.

1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 pound sliced lean bacon
12-16 dried apricots

Preheat the oven to 350 degrees F. Line a baking sheet (with sides to catch grease) with foil and set a wire rack on top. In a small bowl, stir together, blending thoroughly, the brown sugar, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until well coated. Place the bacon on the wire rack on the baking sheet and bake until bacon is browned and crisp but still pliable. Once done, remove bacon from rack and allow to cool on a plate covered with paper towels to drain excess grease.

When the bacon is cool enough to touch, wrap one piece of bacon around each apricot. Eat as is, or on a slice of toasted baguette, with a glass of Petite Sirah.