Ingredients:
– 125 ml (½ cup) dried apricots, diced
– 300 ml (1¼ cup) water
– 60 ml (¼ cup) honey
– 1 diced lemon
– 60 ml (¼ cup) toasted slivered almonds
– 240 g Riopelle cheese slices
Method:
Combine the first 4 ingredients in a saucepan, gently heat for 40 minutes, stirring occasionally. Let cool.
Place the slices of Riopelle on heat-resistant plates. Bake at 175°C (350°F) for 2 minutes to soften the cheese. Remove from oven and top with candied apricots and toasted almonds.
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