Back with another boozy recipe just in time for the holidays.
I made these for a wedding a few weeks ago and they worked perfectly as a vegetarian and gluten-free finger food. I’ve heard plenty of reasons over the past couple of years as to why people have made the switch to gluten-free, but none was as great as a guest at this wedding. She claimed that she became psychotic when she ate gluten. That’s definitely a new one.
When I was making these, I had a frustrating time at first because of my lack of experience with piping bags. I was missing a piece, so my friend ended up using bright pink duct tape to hold the nozzle to the bag. We called it the ghetto squeezer. I may patent it one day (ha), but really what I need is a proper icing set.
Makes 24 apricots
- 3 oz room temperature cream cheese
- 1/2 tsp. ground ginger
- 1 tbsp. orange liqueur
- 24 large whole Turkish apricots
- 24 whole blanched almonds or 1/2 cup sliced blanched almonds
In a food processor, cream together the cream cheese, ginger and liqueur. Set aside.
Make a small incision in the apricots, just large enough to fit the tip of the piping bag. Fill a piping bag with the mixture, and pipe a small amount into each apricot. There should already be a very small hole where the pit was removed—I’d suggest enlarging that to avoid any leakage.
Push one whole almond or a pinch of sliced almonds into the top of the apricots. Cover and refrigerate until ready to serve.