Mint is a favorite herb in my garden. It is perennial so it comes back every year. I grow my mint in containers so it doesn’t completely overtake my herb garden. What to do with an abundance of mint? Besides flavoring iced tea, a favorite summer recipe with mint is my dessert (or appetizer) of Apricots with Fresh Ricotta and Mint.
I love apricots. Apricot jam has been on my table since I started cooking on my own. When I can find good fresh ripe apricots, I like to make this dessert using that wonderful garden mint. Just halve and pit some ripe apricots, spoon on a dollop of hand-dipped fresh ricotta cheese, drizzle on a bit of honey, and sprinkle with a chiffonade of mint.
You can use any type of mint that you have available. In this version, my chocolate mint looked the best today in the garden, so I chose to use it. I also grow spearmint, apple mint, orange mint and variegated pineapple mint as a nice selection for cooking.
These sweet filled apricots make a great appetizer. The honey and ricotta can be mixed prior to filling the apricots. In one or two bites, your guests will love the sweet smooth taste of honeyed ricotta cheese and delectable apricots with summery mint.
From the kitchen of A Food Lover’s Delight….
Apricots with Fresh Ricotta and Mint
6 apricots, halved, and pitted
1/2 c fresh ricotta cheese
2 T honey
1 T fresh mint, finely minced
4 mint sprigs
On four dessert plates, place three apricot halves on each plate, pitted side up. Put a spoonful of fresh ricotta on each apricot center. Drizzle honey over the ricotta. Sprinkle the mint over the filled apricots. Garnish each plate with a mint sprig.
Makes 12 apricot halves. Serves 4 as a light dessert or 12 as an appetizer or amuse bouche.
Variations: Sprinkle apricots with finely chopped nuts such as almonds. To serve as a one or two-bite appetizer, mix the ricotta and honey in a bowl before filling each apricot. That way, the honey won’t be as messy on the apricot. You can substitute your favorite liquid sweetener for the honey if you prefer.
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