Soak the apricots in the rooibos tea until plump, about 1 hour, and strain.

Insert a small paring knife to create a cavity in each piece of fruit. Using a teaspoon, fill each cavity generously with soft chevin and push an almond into each.

Plate and drizzle with honey.

TASTE’s take:

Inspired by Greek tradition while spending time at a retreat in Greece, La Residence’s Johan de Villiers serves this popular dish at the luxurious guesthouse.