Simple yet Elegant Babylonian Apricot Jewels

Submitted by Mirj2338

"Created for RSC #6. Okay, I have a confession to make here. This recipe is not entirely my own original creation. I was discussing the contest over the phone with Sushiman, and being a fairly decent cook himself (okay, an amazing cook), he started coming up with a recipe on his own. With a little tweaking by yours truly, I think we have come up with something wonderful together.... This can be cute little finger food to serve at a party, or part of a dessert plate. As an appetizer, leave out the powdered sugar. If serving as a dessert, bring it on!"

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 16

ingredients

• 32 dried apricots
• 4 ounces finely ground cashews
• 2 ounces raisins
• 1⁄4 cup white wine
• 1 lemon, zest of
• 8 ounces cream cheese
• 1⁄2 cup powdered sugar (optional)
• powdered sugar (for dredging)

directions

1. Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste.
2. You can do this in the food processor to really mix everything together.
3. Take one apricot, and spread some of the cheese on it, nice and thick.
4. Cover with a second apricot.
5. Do this to make a total of 16 "sandwiches".
6. Sprinkle or roll in powdered sugar.

Reviews

[Mme M]

This is a fabulous recipe. If you don't want to stuff apricots, use this as a cake filling, it is very, very good. I used Monbazillac sweet white wine...next time I may use a creamy liquer, or Cointreau. Also, for part of the recipe, I used dried strawberries, and this was really, really good!

 

[Trisha W]

My family found this to be a very interesting dish! The filling smelled wonderful while I was blending it. It made much more filling than I used last night. My package of apricots only made 12 sandwiches. So I bought some more apricots today so we can finish it off. I used Mediterrean apricots yesterday (because of the name), but today used CA grown - mmm... even better. The filling was also chilled today - and I think that was better also.

 

[Susie D]

What can you say about these tiny treasures? I’ll start with yum!!! I started with a half batch to sample the recipe, but made these again at DH request. He suggested they be dipped in melted white chocolate so I did that the second time. I personally liked them better rolled in the powdered sugar. I used a pastry bag with a large round tip to make filling them easier and I used a peach flavored white wine in the filling. Perfect for guests if you can make them last that long. :-)

 

[Rita1652]

I had a hard time rating this. The filling is delicious. However putting it between 2 apricot is a bit much. After filling a couple I decide to butterfly the apricot and fill. A much nicer presentation Then some I rolled in flaked coconut. I did make only half the recipe. Used peach chardonnay. I did use the optional sugar in the mixture. The filling would be great as a dip for fresh cut apples, top French toast, a spread on toast or a filling in cakes and cookies.