Dried apricots come in two types: the thin, very tart kind that are halves, and a thicker, plumper, sweeter type that are whole apricots with their pits removed, known as Turkish apricots. For this recipe, you want the Turkish type. Look for them at natural foods stores, good produce markets, and specialty grocery stores. The best setup for this is a rectangular rack (the kind you cool cookies on) set onto (or ideally into) a foil-lined baking tray with sides (often called a jelly roll pan). This will allow the bacon fat to drip down and away from the bites, keeping them crisp. If you don’t have these items, just bake the bites directly on a foil-lined baking tray, and then drain them on paper towels before serving.
