No! It’s 90 degrees …
However as the rest of the retail world prepares for the onslaught of the holidays, I’ll give you this piece of advice – get your fruitcake cherries now.
And just like every year, they’ll run out.
More importantly they won’t be there when it’s time to make bacon wrapped cherries for holiday parties … and since I’m pretty sure these suckers would survive the apocalypse (along with cockroaches & Cher) it’s totally ok to go ahead and buy them NOW. I did.
Here’s the recipe!
- 36 red fruit cake cherries – these are typically only sold during holiday baking season (typically November & December but thanks to #ChristmasCreep – now)
- You can use the green ones but they don’t look very appetizing when cooked.
- 1 pound of bacon, cut slap into thirds
- Generic/store brand bacon actually works best – thicker bacon takes longer and doesn’t crisp up as evenly
- 36 toothpicks
- Be sure to soak the toothpick in water
- Heavy duty foil highly suggested
- Before anything – place toothpicks to be used in a bowl of water to soak for about 10 minutes prior to use to avoid burning
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Wrap baking sheets in heavy duty foil
- Start broiler so it’s ready when you are
- Wrap each cherry with a bacon third
- Secure each cherry bacon bundle with a toothpick and arrange on baking sheet
- Drizzle reserved cherry juice over wrapped cherries.
- Broil in preheated oven until bacon is crisped to your liking, 3 to 10 minutes – you just really have to watch them, because the will burn because of all the sugar and fat – it’s tedious, but worth it.