What do you do when you have less than an hour to make a snack and be at a neighbor’s house for a small get together? Oh, and you haven’t been to the grocery store… you improvise.
My well stocked pantry saved the day. I made a stuffed apricot, which was perfect for this hot day. Super simple, and quite the cupboard collaboration.
Pecan Stuffed Apricots
- 25 dried apricots
- Queso Fresco, cut into ¼ inch thin slices
- 25 pecans
- Sea salt
- Olive oil, preferably rosemary oil
- Pomegranate molasses (*)
- Rosemary, for garnish
Cut a slit down the side of each apricot and pull apart to create a pocket. Stuff with a slice of cheese and a pecan. Put the apricots into a serving dish and sprinkle with rosemary leaves. Drizzle lightly with Olive Oil and then pomegranate molasses. Sprinkle with sea salt.
(*) Available at Middle Eastern stores. Balsamic syrup would also work as a substitute.