Ingredients
- 4-inch (10 cm) round cookie cutter
- Nonstick cooking spray
- ½ cup (125 mL) honey
- 2 tsp (10 mL) dried lavender or 1 tsp (5 mL) chopped fresh sage
- 6 apricots
- 2 oz (60 mL) Canadian Club Small Batch
- 1 tbsp (15 mL) white sugar
- 2 slices plain NY-style cheesecake (approx. 1½ cups/375 mL)
- ½ cup (125 mL) cream cheese, softened
- 8 small flour tortillas (5 to 6 inches / 12 to 15 cm in diameter)
Instructions
Makes: 8 small quesadillas
Method: Indirect and direct grilling
Equipment: Stir Fry/Paella Pan, cookie cutter
- Set the EGG for indirect cooking at 225°F/107°C with the convEGGtor.
- In a Stir Fry/Paella Pan, combine honey and lavender. Warm over low heat, stirring occasionally, for 1 hour. Remove from heat and let stand at room temperature overnight. Strain and set aside.
- Cut apricots in half and remove the pits. Drizzle with whiskey and sprinkle with sugar. Set aside.
- Set the EGG for direct cooking at 400°F/204°C.
- Grill the apricots, cut side down first, for 3–5 minutes per side until tender and the skins begin to separate.
- Remove apricots from the EGG and peel the skins off. Let cool, then slice each apricot into four slices. Set aside.
- Separate the crumb crust from the cheesecake and crumble the mixture. Set aside.
- In a bowl, mix the cheesecake with cream cheese until spreadable.
- Lay a flour tortilla on a flat surface. Using a cookie cutter or knife, cut a 4-inch (10 cm) round to create small dessert quesadillas. Repeat with remaining tortillas.
- Spread 1 to 2 tbsp (15 to 30 mL) of the cheesecake mixture over the surface of a tortilla.
- Lay a couple of apricot slices onto one half of the cheesecake-covered tortilla.
- Drizzle apricots with a little Lavender Honey.
- Fold the tortilla over into a half-moon shape and press down to seal.
- Spray the outside of the quesadilla with nonstick cooking spray on both sides.
- Repeat with remaining tortillas, cover with plastic wrap, and refrigerate for up to 1 hour.
- Set the EGG for direct cooking again at 400°F/204°C.
- Grill quesadillas for 2–3 minutes per side, until lightly charred and crisp.
- Remove from the EGG and let rest for 2–3 minutes before cutting to allow the filling to set.
- Cut each quesadilla in half and serve with an extra drizzle of Lavender Honey.
