Bacon-Wrapped Apricots Stuffed With Pistachios And Mozzarella

• 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-inch piece fresh ginger root, cut into thin slices (no need to peel, but scrub well)
• 3 2-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

1. In a small saucepan, bring the vinegar, water, brown sugar, cloves, allspice berries, peppercorns, ginger root, and orange peel to a boil. 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. Remove from the heat and let them cool to room temperature in the pan.
2. With a sharp paring knife, cut a small lengthwise slit on one side of each apricot, and gently pry them open. Stuff each one with a piece of cheese and a pistachio. Wrap a piece of bacon around each apricot; the bacon should overlap slightly (by about 1/2 inch) so they hold together once cooked. Trim the bacon if necessary. Transfer, overlap-side down, to a parchment-lined baking sheet.
3. Preheat oven to 375u0b0 F. Bake the apricots until the bacon is browned and crispy, about 15 to 20 minutes. Transfer to a serving plate, put a toothpick in each one, and serve immediately.

sherry vinegar, water, brown sugar, whole cloves, allspice, black peppercorns, ginger root, orange peel, bacon, pistachios, mozzarella

Taken from food52.com/recipes/15308-bacon-wrapped-apricots-stuffed-with-pistachios-and-mozzarella (may not work)