Cut the pitted avocados in half; you will need the skin to serve the salad.
Scoop out the flesh of the avocado, make sure you don’t damage the skin.
Smash the flesh you took out with a fork and sprinkle with lemon juice.
Then finely chop the chives.
Peel the peaches, remove the seeds and then dice; put the two ingredients in a bowl and add the raisins. In bowl put the cream, a drizzle of olive oil and mix. Then
add the paprika and thyme and whisk until you get a smooth sauce.
Now mix the avocado paste with the peaches, the rest of the ingredients and add the sauce.
Fill the avocado shells with the avocado salad with apricots.