Fruits stuffed in sour cream-Roquefort sauce

Name: Fruits stuffed in sour cream-Roquefort sauce - Sonia O.
Ingredients: Dried fruits: 4 apricots; 4 plums; 4 figs; 4 dates. For the filling: 200g feta cheese; 1 tablespoon cream cheese; 2 tablespoons olive oil; 1 teaspoon ground coriander; 1 teaspoon finely chopped coriander leaves; 1 teaspoon finely chopped mint leaves; a pinch of cinnamon and pepper; 10 crushed cashews; 6; 7 finely chopped raisins. For the sauce: 80g Roquefort cheese; 250ml whipped cream; a little pepper.

Appetizers - Fruits stuffed in sour cream-Roquefort sauce by Sonia O. - Recipia

Delicious Stuffed Fruits in Cream and Roquefort Sauce Recipe Preparation time: 30 minutes Baking time: 0 minutes Total time: 30 minutes Number of servings: 4-6 Have you ever thought about impressing your guests with a sophisticated yet simple dessert? Stuffed fruits in cream and Roquefort sauce are the perfect choice to add a touch of elegance to your table. This recipe combines the sweetness of dried fruits with the intensity of Roquefort cheese, creating a flavor contrast that will delight any gourmet. Ingredients: For the stuffed fruits: - 4 dried apricots - 4 dried plums - 4 dried figs - 4 dried dates For the filling: - 200 g feta cheese - 1 tablespoon cream cheese - 2 tablespoons olive oil - 1 teaspoon ground coriander - 1 teaspoon finely chopped fresh coriander leaves - 1 teaspoon finely chopped fresh mint leaves - A pinch of cinnamon - A pinch of pepper - 10 cashews, ground - 6-7 raisins, finely chopped For the sauce: - 80 g Roquefort cheese - 250 ml whipping cream - A pinch of pepper Instructions: 1. Preparing the fruits: Start by placing the dried fruits (apricots, plums, figs, and dates) in a bowl with warm water. Let them soak for about 20 minutes. This will make the fruits easier to shape and absorb moisture, thus enhancing their texture and flavor. 2. The filling: In a bowl, crumble the feta cheese with a fork. Add the cream cheese, olive oil, ground coriander, coriander and mint leaves, cinnamon, pepper, ground cashews, and raisins. Mix well until you obtain a homogeneous mixture. 3. Stuffing the fruits: Make a lengthwise cut in each fruit to form a pocket. Fill each fruit with the filling mixture, being careful not to overstuff them. 4. Preparing the sauce: In a pan, add the whipping cream and the Roquefort cheese broken into small pieces. Place the pan over medium heat and stir continuously until the cheese melts and the sauce becomes thick and creamy. Add a pinch of pepper to enhance the flavors. 5. Serving: Pour the Roquefort sauce onto a nice platter. Carefully arrange the stuffed fruits on the sauce and garnish as desired, either with fresh mint leaves or whole cashews. 6. Serving suggestion: This dessert is delicious both warm and cold. You can serve it alongside a sweet wine or a brut champagne to complement the flavor palette. Practical tips: - For a vegetarian version, you can replace the Roquefort cheese with a milder cheese that has a similar texture. - If you want an even more exotic note, add a little fresh ginger or nutmeg to the filling. - You can also experiment with other dried fruits, such as green figs or candied apricots, to vary the taste. This stuffed fruits recipe in cream and Roquefort sauce is not only a quick dessert but also a demonstration of creativity in the kitchen. Try it and enjoy the appreciation of your guests!

Fruits stuffed in sour cream-Roquefort sauce

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