Grilled Apricot Cheesecake Quesadilla

Instructions

Makes: 8 small quesadillas

Method: Indirect and direct grilling

Equipment: Stir Fry/Paella Pan, cookie cutter

1. Set the EGG for indirect cooking at 225°F/107°C with the convEGGtor.
2. 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.
3. Cut apricots in half and remove the pits. Drizzle with whiskey and sprinkle with sugar. Set aside.
4. Set the EGG for direct cooking at 400°F/204°C.
5. Grill the apricots, cut side down first, for 3–5 minutes per side until tender and the skins begin to separate.
6. Remove apricots from the EGG and peel the skins off. Let cool, then slice each apricot into four slices. Set aside.
7. Separate the crumb crust from the cheesecake and crumble the mixture. Set aside.
8. In a bowl, mix the cheesecake with cream cheese until spreadable.
9. 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.
10. Spread 1 to 2 tbsp (15 to 30 mL) of the cheesecake mixture over the surface of a tortilla.
11. Lay a couple of apricot slices onto one half of the cheesecake-covered tortilla.
12. Drizzle apricots with a little Lavender Honey.
13. Fold the tortilla over into a half-moon shape and press down to seal.
14. Spray the outside of the quesadilla with nonstick cooking spray on both sides.
15. Repeat with remaining tortillas, cover with plastic wrap, and refrigerate for up to 1 hour.
16. Set the EGG for direct cooking again at 400°F/204°C.
17. Grill quesadillas for 2–3 minutes per side, until lightly charred and crisp.
18. Remove from the EGG and let rest for 2–3 minutes before cutting to allow the filling to set.
19. Cut each quesadilla in half and serve with an extra drizzle of Lavender Honey.