Baked Apricots with Walnut Stuffing & Vanilla Cinnamon Yogurt Recipe
Serves
6
Ingredients
- 2 Medjool dates, pitted
- 2tbsp very hot water
- 1tbsp softened butter
- 75g walnuts, roughly chopped
- 1tsp vanilla extract
- 9 plums or apricots, halved and stoned
For the vanilla cinnamon yogurt
- 250g Greek yogurt
- 1tsp ground cinnamon
- 2tsps vanilla extract
- 1tsp honey (optional)
Method
Preheat the oven to 200°C/gas mark 6. To make the stuffing, soften the dates in the very hot water and mash them to a puree with a fork. Mix the date puree with the remaining ingredients (apart from the fruit) in a small bowl.
Lay the plum halves, cut side up, in an ovenproof dish. Use two teaspoons to fill the stone cavities with the stuffing. Put the dish into the oven for 25–30 minutes or until the stuffing is lightly browned and the fruit is just soft.
Meanwhile, make up the vanilla cinnamon yogurt by stirring the ingredients together in a small bowl. Taste and add honey, if you like. Serve chilled with the warm roasted fruits.
Recipe courtesy of The Reverse Your Diabetes Cookbook by Katie & Giancarlo Caldesi with Jenny Phillips. Published by Kyle Books. Photography: Maja Smend
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