We offered to bring some finger-food treats to a friend's party this weekend. It needed to be something quick to make and preferably a recipe that wouldn't heat up the oven in the 90º heat. This two-bite dessert is light, easy, and oh-so-quick. We just stuffed tiny fresh apricots with a creamy filling of lemon and almond cream cheese, lightly sweetened and dusted with cinnamon. They went over quite well, and we went looking for more fruit to dip into the leftover filling!
Almond Cream Cheese Apricots
1 dozen firm, ripe apricots 1 8-ounce package cream cheese 1/4 cup almond meal 1/4 cup powdered sugar, or to taste 1/4 cup cream Zest of 1 lemon 1 teaspoon vanilla Pinch of salt Crushed toasted almonds Cinnamon
Cut the apricots in half and pit. Hollow out a little more of the center with a paring knife or melon baller.
Whip the cream cheese with the almond meal, sugar, cream, lemon zest, vanilla and salt until light and fluffy. Put the mixture into a pastry bag and, using a large tip, pipe into the apricot halves. Sprinkle them with almonds and dust with cinnamon.
These hold overnight in the fridge quite well, especially if you pat the apricot halves dry before filling.