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Apricots with Tangy Lemon Balm and Sorrel Stuffing


12 leaves lemon balm
3 leaves French sorrel
1 cup fine curd cottage cheese (non-fat works fine)
Kosher or table salt
Freshly ground white or black pepper
12 ripe apricots
12 long strands of chives

Rinse herbs, pat dry and shred finely. Blend herbs with cottage cheese and season to taste with salt and pepper (start with 1/4 teaspoon of each). Rinse apricots, pat dry. Slice halfway open, leaving a hinge of skin, and remove the pits. Stuff each apricot with about 1 tablespoon cottage cheese mixture. Tie each apricot shut with a long piece of chive (a simple knot looks best). Serve at once or keep chilled until serving time.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.