Stuffed Apricots

Stuffed Apricots at The Little Shop of Olive Oils

Sometimes the simplest recipes are the ones people remember most.

These Stuffed Apricots are sweet, creamy, and just a little tangy — the perfect little bite to serve with wine or as part of a cheese board. The dried apricots bring natural sweetness, the ricotta adds a soft, creamy layer, and the pomegranate seeds give that fresh pop of color and texture.

But what truly brings this together is the drizzle of Franklin Raw Honey mixed with Blenheim Apricot Balsamic. It adds depth and richness without being overly sweet. The balsamic enhances the apricot flavor in a way that feels thoughtful and balanced.

I love serving these chilled. They look beautiful on a platter, and they’re easy to prepare ahead of time — which makes entertaining feel effortless.

Simple ingredients. Beautiful flavor. A little unexpected.

Stuffed Apricots

https://shopevoo.com

Servings

Makes 24 Pieces

Prep Time

15 minutes

Category

Appetizers

Dried apricots filled with creamy ricotta, topped with pomegranate seeds, and finished with a drizzle of Franklin Raw Honey and Blenheim Apricot Balsamic.

Stuffed Apricots

Ingredients

  • 24 dried apricots

  • ½ cup ricotta cheese

  • ¼ cup pomegranate seeds

  • ¼ cup Franklin Raw Honey

  • ¼ cup Blenheim Apricot Balsamic

Directions

  1. Spread about one teaspoon of ricotta cheese onto each dried apricot.

  2. Sprinkle a few pomegranate seeds on top of each.

  3. Cover and chill in the refrigerator for at least 30 minutes before serving.

  4. In a small bowl, mix together Franklin Raw Honey and Blenheim Apricot Balsamic.

  5. Just before serving, drizzle the honey-balsamic mixture over the apricots.

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