This super easy fruit concoction is spiked with Bourbon and a hit of fresh basil. It's the perfect accompaniment to a range of cheeses, especially fresh, local goat cheese or a ripened cheese like Robiola. Keeps up to a week in the fridge.
1 c. dried apricots
1/3 c. golden raisins
1 c. water
2 tbsp. Bourbon (or Brandy)
pinch of cinnamon & salt
8 good size Basil leaves, chopped
Chop apricots to about 1/8" dice. In a small saucepan, combine apricots, raisins and water. Heat to boiling and reduce heat to a simmer. Cook for 5 - 8 minutes, stirring occasionally, until most of the water has been absorbed.
Add the Bourbon, cinnamon and salt. Cook for 1 minute, stirring constantly. Remove from heat and stir in the basil. Serve at room temperature with your favorite cheese.
In the photo: Rochetta, a sublime ripened cheese from Italy made with a blend of cow, sheep and goats milk. Don't forget the fabulous 34 Degrees Lemon Crispbread - it adds a compelling light crunch.
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