Anne Marcus, Seattle
Episode: KCTS 9 Cooks at Home
Cook's Note: When I made this for my BBQ last year it didn't even make it outside to the appetizer table before people got wind of it and helped themselves. I've also made versions using fig and goat cheese and a baklava version which is almond, honey, vanilla, cinnamon wrapped in the candied bacon instead of pastry.
makes 24-30 servings
Preheat oven to 350 degrees.
For the filling, in a blender, blend fruit, 1/2 cup coconut flakes, splash of coconut milk (this just helps bind but should not get the mixture too thin), and dashes of chili powder, cayenne, salt, and pepper. The spices are really to your own liking. I am pretty light on the hot spices. Just wanted it to have a little tang. Same with the coconut. You can add less/more to your liking.
To make dredge for bacon, mix together brown sugar, sugar, 1 cup coconut flakes, 1 teaspoon chili powder, and 1 teaspoon cayenne in a pan and dredge bacon strips through it. The ratio of things again depends on what you like to taste. I go heavier on the brown sugar and coconut flakes.
I use really long bacon, so I cut them in half when making these so I don't have a huge wrap of bacon. You can usually use a full package of bacon to make these.
Take a spoonful of the candy filling mixture and place it on the widest end of the bacon and roll the bacon. Put on a raised surface on a baking sheet. I used my cooling racks on a baking sheet. That way they're not sitting in their grease. Also line the cookie sheet with foil. The foil reflects the heat back up under the bacon and cooks the underside. I used parchment paper once with poor results.
I cook these for about 30 minutes and then turn up the heat to 425 degrees for 10 more minutes to make sure they get crispy. You should watch them for doneness.
Once you take them out and they've cooled a bit, dust with powdered sugar.