Lavender Nut “Chèvre”-Stuffed Apricots

Lavender Nut Stuffed Apricots from Joelle Amiot's JarOHoney

I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. Unlike other nut cheeses which take days to be ready, this only takes about a half hour to complete, but still has amazing flavor and texture. The other flavor that will probably surprise you is the fresh lavender, which adds a light floral yet earthy flavor to the cheese and compliments the sweetness of the ripe apricots very nicely. This recipe is a great  appetizer, replacement for a salad course or even a savory dessert. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.

Serves: 6

  • 14 ripe organic apricots
  • 1 1/2 cups whole raw organic cashews
  • 1/2 cup filtered water
  • 1/2 teaspoon raw organic apple cider vinegar
  • 1 medium ripe organic lemon
  • 2 tablespoons fresh fine chopped organic edible lavender flowers
  • 1 tablespoon fresh fine chopped organic edible lavender leaves

In your food processor, fine grind the cashews to a fine powder. Add to a medium mixing bowl, stir in the water and blend well. Allow to rest for 15 minutes. 

Stir in the vinegar and mix well, allow to rest for 15 minutes. Zest and juice the lemon into the bowl and mix well, set aside. 

Wash your apricots well. Now halve lengthwise and pit. Finely dice 2 whole apricots; add to the bowl, and mix well. Add half of the chopped flowers to this mix (reserve the other half for garnish) and all of the chopped leaves to the mix. Blend well – this is your “chèvre” mix. Use a melon baller and scoop out a full melon ball of the apricots halves at the pit. Be sure not to pierce the outer skin. 

Fine chop the apricot flesh that you have removed and reserve these pieces for garnish. Use the melon baller and scoop out a full scoop of the chèvre mix and place in the hollowed out apricot halves, over fill. Evenly garnish with the reserved chopped apricot pieces and reserved chopped flowers.

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