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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yankee Sweet and Salty Stuffed Apricots

Want that little extra "oomph" with the creamy sweet rice pudding? Well, ya' come to the right place. The subtle addition of smoke flavored bacon is the perfect addition to the crunchy and sweet topping. Peaches also work just as well here.


For 4 people


  • 1 strip smoked bacon(I buy mine at W.A.Bean and Sons online-the best!), chopped
  • 4 apricots, cut in half and pitted
  • 1 cup(s) cooked rice(try jasmine rice)
  • 1/2 cup(s) heavy cream
  • 1/4 cup(s) real maple syrup
  • 1/4 cup(s) plus 1 tbsp brown sugar
  • 1/4 cup(s) vanilla cookie crumbs
  • 1 tablespoon(s) butter or margarine, melted

Yankee Sweet and Salty Stuffed Apricots Directions

  1. Preheat oven to 350-degrees F. Over medium high heat, cook the strip of bacon until done but not crispy; drain the grease and remove to a bowl.
  2. With the same skillet, add the 1/4 c. brown sugar and 1/4 c. apple cider or juice. Bring to a boil and reduce by half, about 3-5 minutes. Add the sliced apricots or peaches, cut side down and continue cooking, basting at the same time, for 3 minutes.
  3. Remove apricots from syrup and onto foil lined baking pan. Divide skillet glaze among the apricots, pouring into the cavities.
  4. Meanwhile, combine rice, heavy cream, maple syrup and 1 T. brown sugar and combine well. Divide rice mixture into the pit cavity of each apricot.
  5. In a small bowl, mix together the cookie crumbs, melted butter and reserved bacon bits. Sprinkle the top with this mixture and bake for 20 minutes, or until the apricots are barely tender, yet holding their shape.