What you need
4-inch (10 cm) round cookie cutter Nonstick cooking spray
1⁄2 cup (125 mL) honey
2 tsp (10 mL) dried lavender or 1 tsp (5 mL) chopped fresh sage
2 oz (60 mL) Canadian Club Small Batch 1 tbsp (15 mL) white sugar
2 slices plain NY-style cheesecake (approx. 11⁄2 cups/375 mL) 1⁄2 cup (125 mL) cream cheese, softened
8 small flour tortillas, 5 to 6 inches (12 to 15 cm) in diameter
Set EGG for indirect cooking at 225°F/107°C.
In Stir Fry/Paella Pan, combine honey and lavender and warm over low heat, stirring occasionally, for 1 hour. Remove from heat and let stand at room temperature overnight. Strain and set aside for later drizzling.
Cut apricots in half and remove pit. Drizzle apricots with whiskey and add sugar. Set aside. Set EGG for direct cooking at 400°F/204°C.
Grill the apricots, cut side down to start, for 3–5 minutes per side, until the flesh is tender and the skins are coming away from the flesh. Remove from EGG and peel skins from the hot flesh. Set aside to cool.
Slice each apricot into four slices. Set aside.
Remove cheesecake from the packaging. As best you can, separate the crumb crust from the cheesecake. Crumble the mixture. Set aside.
Place the cheesecake into a bowl, add cream cheese and smash together with the back of a wooden spoon to make it spreadable.
Lay a flour tortilla onto a flat work surface. Take the cookie cutter or a paring knife and cut a tortilla into a small round 4 inches (10 cm) in diameter so that you can make smaller dessert quesadillas. Repeat with remaining flour tortillas.