In south Louisiana, it is hard to come by good fresh apricots. Like other stone fruits, their season and shelf life are short. I bought a little box the other day because one of them smelled good. When I got home, I went through them and pulled out the soft ones. The remaining apricots were set aside to slowly ripen over the next few days.
How to serve my cherished apricots?
Since i was grilling some chicken and vegetables, why not grill the apricots, too?
A little olive oil underneath, topped with a good blue cheese (we used a Wisconsin sweet gorgonzola), with a little black pepper, grilled for about 5 minutes and then topped with walnuts and drizzled with honey, these were delicious!
Be careful when transferring these to the grill-the cheese can topple over and fall into the grate….
The olive oil on the bottoms of the apricots help to keep the apricots from sticking. After removing the apricots from the grill, top with walnut halves and drizzle with a little bit of honey.
The grilling helped soften the apricots and the honey helped to sweeten them. The walnuts and cheese are classic savory accompaniments. After sitting for a little bit, the grilled apricots released a wonderful sweet juice that was delicious mixed with the olive oil and honey. Great for sopping up with the bread.