RECIPE POSTED BY ANGELA BEADLE CORCORAN
This fruity topper is divine with cream cheese on crackers, or spoon it over a round of Brie cheese and warm just until melting.
1 cup white wine
1 cup chopped dried apricots
1/2 cup granulated sugar
1/2 cup water
1 jalapeno pepper, seeded and minced
½ tsp lemon juice
In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.
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