Barbecued apricots, honey & chèvre in fig leaves

SERVES 6 / PREPARATION 20 MINUTES PLUS 15 MINUTES STEEPING / COOKING 10 MINUTES

It is best to use firm apricots for this as soft ones will collapse. If you have a very light, soft goat’s cheese you can forgo the crème fraîche. Trim the tough stalk of the fig leaves off with a sharp knife, trying not to cut through the leaf. I have served these with ice cream but if you wanted to serve them as more of a cheese course, you could have with a fruity bread or cracker and the honey syrup.

3 big sprigs thyme

1 tablespoon lemon juice

4 tablespoons honey

100g chèvre or fresh goat’s cheese,

at room temperature

60ml crème fraîche

12 fresh fig leaves, washed and trimmed 6 firm apricots, halved vanilla ice cream or yoghurt to serve

Put the thyme, lemon juice and honey in a small saucepan with 2 tablespoons water and bring to the boil. Remove from the heat and leave to steep for at least 15 minutes.

Put the cheese in a bowl and mash up with a fork then mix in the crème fraîche.

Place a fig leaf on the bench and put an apricot half in the middle. Drizzle over just a little of the honey mix then add a heaped teaspoon of the goat’s cheese. Wrap the apricot in the fig leaf and secure with a toothpick if liked. Repaeat with the other apricots. Heat the barbecue to hot and cook the apricots, cheese side up for 6 minutes.

Serve two apricots per person with vanilla ice cream or yoghurt and extra syrup for pouring.