Simple yet Elegant Babylonian Apricot Jewels

From: Mme Melissa

On Dec 20, 2006

This is a fabulous recipe. If you don't want to stuff apricots, use this as a cake filling, it is very, very good. I used Monbazillac sweet white wine...next time I may use a creamy liquer, or Cointreau. Also, for part of the recipe, I used dried strawberries, and this was really, really good!

From: aardvark

On Jan 30, 2006

From: ~Rita~

On Feb 18, 2005

I had a hard time rating this. The filling is delicious. However putting it between 2 apricot is a bit much. After filling a couple I decide to butterfly the apricot and fill. A much nicer presentation Then some I rolled in flaked coconut. I did make only half the recipe. Used peach chardonnay. I did use the optional sugar in the mixture. The filling would be great as a dip for fresh cut apples, top French toast, a spread on toast or a filling in cakes and cookies.

From: Trisha W

On Mar 8, 2005

My family found this to be a very interesting dish! The filling smelled wonderful while I was blending it. It made much more filling than I used last night. My package of apricots only made 12 sandwiches. So I bought some more apricots today so we can finish it off. I used Mediterrean apricots yesterday (because of the name), but today used CA grown - mmm... even better. The filling was also chilled today - and I think that was better also.