Cheesecake Filled Apricots with Mint



6 x apricots -halved and stoned (Rosedale Orchard)

1/4 cup of butter -melted

1 egg (recommended vendor Agreeable Nature)

250gm cream cheese 

2 Tbsp maple syrup

1.5 tsp vanilla extract

Cinnamon to sprinkle over top of apricots

Mint leaves to serve (Janefield Hydroponics)

Pistachios to sprinkle on top 


Pre heat the oven to 180 degrees C 

Line a baking tray or dish with a baking sheet. Cut a small slice from the bottom of each apricot, so they stay up-right. Coat the apricots with the melted butter and place cut side up on the baking tray, then sprinkle the cinnamon on top.

Beat the cream cheese, vanilla, egg and maple syrup until creamy. Spoon this mixture into the centre of the apricots. Bake for around 35 mins, until the everything is crispy and golden 

Serve with the mint leaves & pistachios.


Recipe by: Elizabeth Marshall


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