Stuffed Apricots with Maple-Gorgonzola

I served these little bites at my birthday party last weekend. They're kind of amazing.

Sticky and salty and sweet with that little shiver-shock of flavor goosebumps from the gorgonzola. (I guess it's really called umami, but I prefer shiver-shock.) good.

I don't really remember what it was that made me come up with the idea. I was planning the food for the party--it was a pajama cocktail party, with everyone dressed in sleepwear, lots of cocktails, and plenty of breakfast-themed food.

It was all inspired by this one photo I spotted a few weeks ago of a 1950s model with a turban and a cocktail and a cigarette, and my subsequent obsession with the idea of hosting a party decked out in similar glamorous style.

Fortunately Moe, my co-birthday girl, was all about the idea and so we went with it. But back to apricots, which I guess were born out of the idea to use up some leftover gorgonzola mixed with real maple syrup (because it's breakfast-y).

And the apricots were kind of hanging around my pantry all perfect for stuffing with their little natural God-given seams.

I recommend you try these. They take seconds to make (though your fingertips and the table will end up a bit sticky). They're also better in advance since it gives the maple and cheese a chance to mingle. I suggest you make, like, three times as many as you think because they disappear so quickly.

Leftovers, if you have any, would be awesome smushed inside two pieces of toasted baguette with roast turkey.

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Stuffed Apricots with Maple-Gorgonzola 
makes about 45 (depending on size of apricots)

Print this Recipe
1/2 pound dried apricots (about 45)
1/4 pound crumbled Gorgonzola cheese
1/4 cup maple syrup (use the good, dark stuff) plus a few tablespoons for drizzling

Combine the Gorgonzola and maple syrup in a bowl. Stir to coat completely.

Use a small paring knife or your fingers to split each apricot lengthwise along its natural seam and stuff with about a teaspoon or so of the filling. Set on a tray and repeat with the rest of the apricots. Drizzle a couple tablespoons over the apricots once filled.

Cover with plastic and keep chilled until serving.

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