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