Desserts & Baking
Honey apricots stuffed with chevin and toasted almonds
Easy
10 minutes (excluding soaking the apricots)
Wine/Spirit Pairing
Fairview Viognier 2005
Ingredients
Method
- 10-15 soft dried whole apricots
- 2 cups warm black rooibos tea
- 125 g plain chevin, room temperature
- 100 g almonds, toasted
- 3 T honey
Method
Ingredients
Soak the apricots in the rooibos tea until plump, about 1 hour, and strain.
Insert a small paring knife to create a cavity in each piece of fruit.
Using a teaspoon, fill each cavity generously with soft chevin and push an almond into each.
Plate and drizzle with honey.
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