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Diana Henry’s Baked Apricots with Goat’s Cheese, Pistachios & Honey

Serves: 6

Ready in: 15 to 30 mins

Quick Make

These deliciously moreish baked apricots from Diana Henry epitomise summer. What's more, they take less than thirty minutes to rustle up. This delicious dessert, courtesy of Waitrose & Partners, is perfect for midweek evenings.

Diana Henry’s Baked Apricots with Goat’s Cheese, Pistachios & Honey Recipe: Veggie Magazine

Ingredients:

18 apricots, halved
4 tbsp white wine
2 tbsp caster sugar
100g soft, mild goat’s cheese
4 tsp clear honey
1 tbsp roughly chopped shelled pistachio kernels

method:

  • Preheat the oven to 190C/375F/Gas 5. Arrange the apricot halves cut side up in a small gratin dish or roasting tin, and spoon a little wine over each one, then sprinkle with the sugar.
  • Bake for 15-20 minutes, depending on the ripeness of the apricots. They should be tender but not falling apart. Allow to cool (they can be eaten warm or at room temperature).
  • Divide the apricots between 6 plates and dot nuggets of the curd among them. Drizzle the apricots and curd with a little honey and scatter with the pistachios.
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