With a couple extra pieces of uncooked bacon that I didn’t need for my bacon-infused spirits, I elected to continue my celebration of Bacon Week by making Devils on Horseback. What the heck are devils on horseback you might ask? Well, I am not talking about the historical Western romance book series. Nor am I talking about the movie about horse-racing.  I am talking about hors d’oeuvres, baby!

Devils on Horseback are basically the poor man’s version of Angels on Horseback, an English hors d’oeuvr that is oysters wrapped in bacon – sometimes scallops. Devils on Horseback are cheese- or chutney-stuffed dried fruit: usually plums, apricots or dates. That are wrapped in bacon. Either Angels or Devils on Horseback can be grilled, broiled or just baked.

I went for a Colby Jack-stuffed, dried apricot approach to my Devils on Horseback recipe. I didn’t take any pictures of cutting or stuffing the apricots. Sorry. The basic gist is that I took apricots, cut them in half, and put cheese inside. The I wrapped each one up in about a third of a slice of bacon and secured it with a toothpick. For this extra-tiny batch, I used six apricots and 2 slices of bacon.

Look at those chipotle pieces… mmmm.

Then I soaked the little devils in Hot Squeeze Sweet Heat Chipotle for a few minutes. Hot Squeeze is a local Atlanta food company, and their Sweet Heat Chipotle is a smoky, sweet and spicy sauce that is just amazing. I have yet to serve it to someone who hasn’t gone out and obtained some for themselves.

I didn’t use a timer, but I’d hazard that I baked these guys at 350F for about 15 minutes, maybe a little more. They were delicious! They were everything I’d hoped they would be since I first heard about this dessert near the end of last year. I highly recommend this recipe!

Delicious! And the apricots might even help keep you regular! No promises though, what with the bacon and all.

Remember, it’s not too late to get in on Bacon Week! What are your favorite bacon recipes? What bacon recipe have you heard of but never tried?