Apricots with Amaretto Cream Cheese and Teriyaki Walnuts

Apricots with Amaretto Cream Cheese and Teriyaki Walnuts


2 cups shelled walnut halves
1/4 cup soy sauce
3 Tbsp rice wine
2 Tbsp Toasted Sesame Oil
1 clove garlic, pressed
1 Tbsp finely grated fresh ginger
2 tsp Thai chili sauce
1 Tbsp dark brown sugar

2 Tbsp amaretto liqueur
1 (8 0z) pkg. cream cheese, softened
1 lb dried apricot halves


Preheat oven to 350* F.

To prepare nuts, line a jelly-roll pan with parchment paper. Spread nuts over paper. Heat other walnut ingredients in a saucepan until sugar dissolves. Pour over nuts, coating well. Bake nuts 15-20 minutes, stirring occasionally. While still hot, remove nuts to a tray covered in foil or parchment paper sprayed with cooking spray or oil.

To make apricots, combine cream cheese and Amaretto in a medium bowl until well mixed and fluffy.

Place a small spoonful of cream cheese mixture on each apricot half.

Top with a teriyaki walnut half.