Stuffed fresh apricots

    10 min

    This is somewhere between a starter and a no-sugar dessert for a summer buffet. Fresh apricots turn brown quickly; balsamic vinegar prevents that, and it goes well with apricots.


    Pennsylvania, United States
    2 people made this

    Serves: 12 

    • 12 ripe fresh apricots
    • 225g cream cheese, at room temperature
    • 125ml balsamic vinegar
    • 2 tablespoons honey
    • 50g roasted unsalted pistachios, shelled
    • honey for drizzling

    Prep:10min  ›  Ready in:10min 

    1. Wash and dry apricots. Cut in half and place on a large serving plate.
    2. In a small bowl heat vinegar and honey over low heat. Simmer until just thickened, 1 to 2 minutes whilst stirring. Making sure it does not burn, which happens quickly.
    3. Remove from the heat and immediately brush the cut side of the apricots with the mixture.
    4. Place a dollop of cream cheese in the cavity of each apricot. Chop the pistachios and sprinkle on top. Drizzle with a little honey and serve right away or refrigerate until serving.


    Use mascarpone or fresh goats cheese instead of cream cheese.

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