Monday

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.


3 comments:

  1. these are like old friends teasing me to bite thru the screen! you go girl, dazzle us to oblivion!

    ReplyDelete
  2. And the serving plate:) Beau!
    Monique

    ReplyDelete
  3. Oh my, I just started at the top of your blog and I'm already Wowed! Delicious!
    Jayne

    ReplyDelete

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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