Ingredients
| 3 big sprigs thyme | |
| 1 tablespoon lemon juice | |
| 4 tablespoons honey | |
| 100g chèvre or fresh goat’s cheese, at room temperature | |
| 60ml crème fraîche | |
| 12 fresh fig leaves, washed and trimmed | |
| 6 firm apricots, halved | |
| vanilla ice cream or yoghurt to serve |
It is best to use firm apricots for this as soft ones will collapse. If you have a very light, soft goat’s cheese you can forgo the crème fraîche. Trim the tough stalk of the fig leaves off with a sharp knife, trying not to cut through the leaf. I have served these with ice cream but if you wanted to serve them as more of a cheese course, you could have with a fruity bread or cracker and the honey syrup.
Instructions
| 1. | Put the thyme, lemon juice and honey in a small saucepan with 2 tablespoons water and bring to the boil. |
| 2. | Remove from the heat and leave to steep for at least 15 minutes. |
| 3. | Put the cheese in a bowl and mash up with a fork then mix in the crème fraîche. |
| 4. | Place a fig leaf on the bench and put an apricot half in the middle. |
| 5. | Drizzle over just a little of the honey mix then add a heaped teaspoon of the goat’s cheese. |
| 6. | Wrap the apricot in the fig leaf and secure with a toothpick if liked. Repeat with the other apricots. |
| 7. | Heat the barbecue to hot and cook the apricots, cheese side up for 6 minutes. |
| 8. | Serve two apricots per person with vanilla ice cream or yoghurt and extra syrup for pouring. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
Leave a Reply