Fresh Apricots Filled with Cream Cheese and Pistachios

Slightly sweet, creamy and delicious as a snack, or light dessert. Wonderful with Champagne!

Simple assembly is all that is required to enjoy these two-bite treats:

Wash, halve, and pit the apricots, set aside.

Whip room temperature cream cheese with a little pure vanilla extract a bit of heavy, or light cream and until light and fluffy. Optional: Add a little confectioner's sugar (10x sugar) if you prefer a hint of sweetness.

Using a pastry bag fitted with a star tip fill the apricot halves, arrange on a serving plate and garnish with chopped pistachios. If you prefer, you may just spoon the filling onto the apricot halves.

May be assembled a couple of hours before serving if stored loosely covered, in the refrigerator.

Allow to stand at room temperature for about a half hour to 45 minutes before serving, to bring out the maximum flavor.