Cinnamon Apricots Filled with Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 apricot (s), dried
- 150 ml orange juice
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 35 g walnuts, peeled
- 1 chilli pepper (s), red
- 100 g oat cream cheese
- salt
- some lemon balm or mint leaves
- Cayenne pepper
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Bring the apricots to the boil with the orange juice, sugar and cinnamon. Simmer gently for about 10 minutes without the lid. Take out the apricots and squeeze them out lightly. Reduce the remaining juice to approx. 3 tablespoons of syrup and allow to cool.
- In the meantime, wash the chilli pepper and remove the stem, stones and walls. Chop the chilli pepper. Roast walnuts dry and chop into small pieces (not to powder). Cut the lemon balm and mint leaves into fine strips.
- Mix the goat cream cheese with the syrup and fold in the walnuts, chilli, lemon balm and mint. Season to taste with salt, cayenne pepper, black pepper and possibly some cinnamon powder.
- Cut open the apricots and fill with the goat cream cheese mixture. Chill for 30 minutes before serving.
- Delicious finger food or dessert and can also be served well as a starter with a little celery salad.
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