Figs and Apricots with Smoked Goat Cheese – Vijgen en Aprikoozen Met Gerookte Geitenkaas

Preparation of this wonderful dried fruit sounds complicated, but it is quite simple. Except for the filling, all sections can be done some time before. The juicy-sweet port fruit makes a delicate contrast to the tangy goat cheese. Like all simple dishes, this one also thrives on excellent ingredients. This means, above all, port wine and goat cheese. No hot spice, no complicated combination can cover up quality deficiencies here.

Start the preparation no later than the day before. Put the figs and apricots in port wine for at least 24 hours. The dried fruit must be completely covered with liquid. Take a tall narrow container. Place a saucer on top of the fruit to push it below the liquid level. Figs and apricots can also steep in port for two to three days. However, this will not affect the final result. One day later, the fruit is heated in the port until bubbles appear at the rim of the pot. The liquid has then reached about 80 °C. Simmer on low heat for 5-10 minutes, adding more port if needed. The dried fruit should be soft, but not yet disintegrated. It is best to taste one fruit. Add the honey and cool leisurely to room temperature. In no case put it in the refrigerator. Cut figs and apricots, unfold them and put a piece of goat cheese in the

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