Have been finessing this recipe and changing the fillings and fruits for a few years now. I believe the original source was from Gourmet magazine, but not sure, because I didn't just wake up one day and decide to stuff dried fruit with something and wrap it with bacon!!!Sometimes, for a Mexican theme, I will stuff the apricot with fresh (soft-kind) chorizo, no cheese and add ground cumin to the maple glaze. For a milder flavor, I eliminate the cayenne in the glaze but add fresh finely chopped rosemary or sage to the glaze and then stuff the dried fruit with a tangy goat cheese. Dried dates will work too, but I am not fond of them whole, as they remind me of beetles!

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