Stuffed pickled apricots
This is an easy and tasty summer dish suitable as a starter, picnic dish or a canape.
Select ripe apricots that are still firm to the touch and not too soft.
6 – 12 firm, ripe apricots, washed, halved and stones removed
1/2 cup goats cheese
1/2 cup smooth ricotta
Walnut halves cut or broken in half
2 sprigs thyme
Extra virgin olive oil
1 cup apple cider vinegar
1/2 cup caster sugar
1/2 cup salt
6 pepper corns
Bring the pickling liquid to a boil in a small pan and lower heat to a simmer.
Drop the apricot halves into the pan and allow to simmer for 3 – 5 minutes. Do not cook until soft.
Drain and cool. Mix the goats cheese and smooth ricotta and using a small spoon fill the apricots with the mixture and top with walnuts. Sprinkle with thyme and drizzle with honey and olive oil.
Keep refrigerated until serving.
If serving as a starter add rocket leaves and a dressing and extra walnuts