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Chevre Stuffed Apricots


6 Blenheim apricots, halved and pits removed

4 oz. chevre

12 pistachios, shelled

Handful of mint leaves, chiffonade

Local honey


  1. Fill the center of each apricot halve with about 2 tsp., of chevre.
  2. Top with a pistachio, mint and a drizzle of honey.
  3. Place on a platter and serve as an appetizer or dessert.