Blue Moon Apricots–Fruit and Cheese American-Style
9 August 2007 by Jean Johnson
This dish wouldn’t work any time except when the apricots are at their prime. Just ask my friend Olive who enjoyed this with me one balmy Portland August evening. All it takes is a few plump softies along with room temperature blue cheese to pull this heavenly dessert together.And that’s what’s best. It takes longer to eat than it does to make! The cook counts too here, people. She really does. Chuckle…
Blue Moon Apricots
Cooking Beyond Measure, p. 186
Recipe Note
Halve and pit the cots, plunk a morsel of cheese front and center, and garnish with a grate of fresh nutmeg or light shake of cinnamon.
Olive thought it was yummy enough to keep even the hardcores out of ice cream carton.
Such lovely creamy fruity fare and not a granule of sugar. The Europeans may have been eating fruit and cheese desserts forever, but we Americans are beginning to appreciate a good thing when we see it too.
Note on Cheese Temperature: Room temperature cheese makes a difference. It’s creamy and soft and melts in your mount. I usually get my cheese out in the morning to come to room temperature and have had no trouble at all (for years now) with spoilage. Then again, I live in Portland, Oregon, where really hot days are the exception. So if you’re concerned, just take the cheese out when you get home from work.
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