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 Reduction
Print This Recipe 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.
You can also use dried apricots instead of fresh, since fresh ones have such a limited season.
Love, love, love the new look!!
Well you may have gotten the idea from Martha, but your version sounds great, and your photos and food styling are gorgeous. I’m so making these as soon as I can find non-mealy apricots.
Absolutely gorgeous, a perfect appetizer or dessert to impress. I love your chive addition and am thinking I might go for goat cheese 😉 Off to the Farmer’s Market to find some good apricots. I too love flipping through food magazines! 😉
Your best food styling ever! I just bought a batch from the farmers market yesterday and they are meh. I need something like this to dress them up, and you’ve inspired me!
Best use of color, ever, I think! But yes, I still read physical magazines and get the paper daily. I have electronic subscriptions to the paper but it’s not the same if I’m not holding it. Tangible media is more enjoyable when I’m reading for leisure.
I love apricots from the farmer’s market. I usually grill them. I keep forgetting how wonderful they are raw. I love this concept of a recipe and will give it a shot. I am partial to burrata & basil, so we will see how that turns out.
Hmmmm. Balsamic hard candy. Adult lollipops? Have you hit on something big here, Greg?
Love the stuffed apricots, and I imagine Martha is lauding your version. (Or cursing you for being über-clever.)
What a pretty plate of apricots. I can’t wait to try them out. Everything about this appetizer is so fresh and yum.
The pictures are amazing. Have a great weekend Greg.
Awesome Greg!!
Looking forward to seeing you guys at Lula on Saturday. It being the Memorial Day Weekend we might be a bit busy (LOL) when you arrive, but I will be sure to get a glass of wine in your hands, and join you shortly.
Jeff~
omg–love these! I pinned the gorgeous photo for when apricots come into season here in the mountains. I’ll buy them at the Farmer’s Markets. I’m with you on the grocery store apricots. yuk!
What a beautiful mess, G! And this sounds so delicious!
I wonder if I can get away with serving it for dinner tonight… *muhahahaa*
Apricots are one of those fruits I’m not crazy about. Admittedly, I haven’t eaten them to any great extent. I feel certain your dressed up version might just change my mind!
The thing with apricots is they have to be good. Grocery store apricots tend to be mealy. But fresh from the farm apricots are (maybe) my very favorite fruit of all time. Here in So Cal they’re only that good for a few weeks, so I get my fill. GREG
Does that ever look good! What a great post with beautiful photos. I have some Crema Balsamico from Italy and goat cheese that would taste great with these apricots. I enjoy Martha’s magazine.
I think the goat cheese is a natural. GREG
Easy and sophisticated at same time.
Just like me (wink wink). GREG
What a post — I love the colors and the flavors. I get most of my blogging and cooking ideas from the half dozen of food magazines I receive — and share — every month. I quit MS when they threatened to take me to collections for not accepting, that as a “favorite subscriber” my subscription was automatically renewed. Bye-bye, Martha — but I kind of miss her…
It’s the crafts and stuff that turn me off from Martha Stewart. My loss — this does look like a terrific recipe. Love your pictures!