Broiled Apricots with Sweetened Goat Cheese

Fresh figs are a beautiful thing.  Actually, my favorite thing in the whole wide world - especially when paired with goat cheese.  You might be wondering why I would mention my affinity for this beautiful fruit – especially since this post is about apricots?

Well, as much as I love figs, the seeds they contain bring me to a rocking fetal position in no time.   Intestinal pain – OUCHIE!

This recipe is an effort to replace my love for ultimate figginess while substituting apricots instead.  Apricots have a similar texture and mouth feel to figs, so in my estimation – second best is better than nothing at all.  However, If you CAN tolerate figs, I suggest trying this recipe with them.  You will NOT be disappointed.

This recipe contains goat cheese, which my tummy can handle well.  Apparently, goat milk is close in composition to human breast milk and thus, is the easiest milk to digest – even for those of us who are lactose intolerant.    

Broiled Apricots with Sweetened Goat Cheese 

Ingredients:

4 fresh apricots, halved and pitted

½ cup goat cheese

2 tablespoons + 1 teaspoon honey, plus extra for drizzling

1/4 teaspoon cinnamon, plus extra for dusting

8 pecan halves 

Directions:

Place pecan halves on parchment-lined pan.  Toast in a 300 degree oven until fragrant.  

Place goat cheese in a small bowl and mix in honey and cinnamon.  Dollop the goat cheese mixture on top of apricot centers.

Place under the broiler until cheese is beginning to soften and lightly brown.  Watch carefully.

To serve, place apricot halves on serving dish and lightly dust with cinnamon.  Place pecan half on top of goat cheese.  Drizzle apricots with LOTS of honey.

(This would be YUMMY with a candied pecan on top - but I haven't figured a way to do that yet with honey or coconut sugar.  If you have a recipe that doesn't use sugar, let me know!)