Stuffed Apricots as an Easy Party Appetizer

Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction

I still look at magazines. I’m not the only one, right? Despite the internet magazines are a leisurely pleasure in my life. Martha Stewart Living is a magazine I enjoy thumbing through. I could do without the craft projects and make-up tips, but I do find inspiration on its food pages every time I pick up a copy. In fact I made these Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction based solely on a picture I saw in the magazine. I so loved the concept of stuffed apricots as an easy party appetizer or a quick snack at home that I didn’t even have to look at the recipe to know what I wanted to do.

However, if I’d looked closer I would have seen that her version was made with crème fraîche and cilantro. I might even have added crème fraîche and cilantro to my shopping list. Instead I peeked in the refrigerator and rummaged through the pantry. The recipe made itself based solely on what I had available. I’ll give Martha the credit for the idea, but I think the real genius is how easily adaptable stuffed apricots can be.

Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction

It’s their size and shape. Halved apricots make little golden cups that are perfectly suited to hold dollops of just about anything creamy and delicious.

Start there, then dress them up with whatever tastes and textures you have handy. You’ll find yourself looking at a plate of deceptively simple, all in one bite, appetizers. Whether you make them in advance or minutes before the party starts, these stuffed apricots will keep you out of the kitchen and mingling with your guests (or selfishly sampling them as a solo snack as you leisurely thumb your way through a magazine – if you still read read magazines that is). GREG

Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic ReductionStuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic ReductionStuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction

Print This Recipe Total time Yield 36Published

Ingredients

  • 1 cup balsamic vinegar
  • 18 ripe, but still firm fresh apricots
  • ½ cup cream cheese (at room temperature)
  • ¼ cup shelled, chopped, and lightly toasted pistachios
  • 2 tablespoon minced fresh chives

Directions

Place vinegar in a small saucepan; bring to a boil. Reduce heat to low, stirring occasionally and simmer 20-30 minutes, or until reduced by about half. Do not raise the temperature to speed up the process. You’ll get balsamic hard candy. Remove from heat and let sauce thicken as it cools.

Halve the apricots and remove the pits. Lay halves on a serving tray, place a teaspoon-sized dollop of room temperature cream cheese into the “cup” of each halved apricot. Sprinkle with chopped pistachios and minced chives. Just before serving drizzle some of the prepared balsamic reduction onto each apricot. Serve immediately.

 


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