- 10-15 soft dried whole apricots
- 2 cups warm black rooibos tea
- 125 g plain chevin, room temperature
- 100 g almonds, toasted
- 3 T honey
Soak the apricots in the rooibos tea until plump, about 1 hour, and strain.
Insert a small paring knife to create a cavity in each piece of fruit.
Using a teaspoon, fill each cavity generously with soft chevin and push an almond into each.
Plate and drizzle with honey.