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Honey apricots stuffed with chevin and toasted almonds

By TASTE
Easy
10 minutes (excluding soaking the apricots)

Ingredients

  • 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

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.