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.


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

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