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Apricot season is heaven in Israel – everyone snaps up the fuzzy fruit to eat out of hand or make into lots of desserts during this stone fruit’s ephemeral season. This is one of the easiest ways I know to intensify their flavor, then gild the lily with a fluffy cloud of whipped goat cheese (or just whipped cream if that’s your thing!)


Vegetable oil

8 medium apricots, pitted and halved

3 tablespoons honey

1 sprig thyme, roughly chopped, plus more for garnish

4 ounces goat cheese, at room temperature

½ cup heavy cream

2 tablespoons roasted apricot pits (available at some health food stores and online), or toasted almonds


Preheat the oven to 350°F.

Slick a 10-inch round ovenproof dish with vegetable oil, then place the apricots, some cut-side down and some not, in the dish. Drizzle with the honey, sprinkle with the thyme, and roast in the oven until the apricots begin to wilt and brown slightly around the edges, 20 to 25 minutes.

In a stand mixer fitted with the whisk attachment (or use an electric hand mixer), combine the goat cheese and cream and whip at medium-high speed until the 2 ingredients form a fluffy, creamy cloud, 2 to 3 minutes. Serve the fruit with the cream, topped with the apricot pits, and garnished with thyme. 

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