Grilled Apricots with Chevre and Honey
4-6
This delicious, elegant dessert is deceptively easy to make. This sweet little recipe works as an appetizer or salad with some fresh lettuce, arugula, or watercress, or as a dessert when drizzled with warm honey.
2 tablespoons honey
2 tablespoons orange Juice
1 teaspoon fresh tarragon, minced
4 apricots, halved and pitted
Canola oil to brush the apricot halves
Salt to taste
4 ounces soft chevre, divided
Preheat the grill to medium heat.
In the microwave or in a small saucepan, gently heat the honey, orange juice, and tarragon. Stir well and set aside.
Brush each apricot half with a little canola oil and sprinkle with salt. Place apricots cut side down on the grill for about 2–3 minutes. Turn the apricots over and reduce the heat to low. Brush each apricot half with the honey mixture (save any unused honey mixture to serve with the finished apricots). Top each apricot half with ½ ounce of goat cheese. Close the grill lid and let the cheese melt for a couple of minutes. Serve with a drizzle of the remaining honey mixture.
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No. 09 / Summer 2019
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