Apricots Soaked in Brandy with Green Peppercorns Wrapped in Pancetta

From Chris Halpin

2011 Nov/Dec


  • 2 t. canned green peppercorns
  • 48 dried apricots
  • 1/2 c. good brandy
  • 24 slices pancetta, thinly sliced
  • 48 6” bamboo skewers


Place the peppercorns on a chopping board and crush them into a rough paste with the side of your knife. Bring the peppercorns, apricots and brandy to a boil in a small pot over medium-high heat, then remove from the heat. Let the apricots cool for at least 30 minutes, stirring from time to time. Allow the brandy to be fully absorbed before starting to wrap the apricots. Wrap each apricot with half a slice of pancetta and then skewer it. Arrange the skewers on a parchment-lined baking sheet. Place them in the freezer, covered in plastic wrap, for 24 hours before transferring to an air-tight container.

To cook the skewers, preheat the oven to 400°F. Remove them from the freezer and arrange on a parchment-lined baking sheet and bake for 15 to 20 minutes.