Apricot Jalapeno Cheese Topper
This fruity topper is divine with cream cheese on crackers. Or spoon it over a round of Brie cheese and warm just until melting. – Heather Howe
Servings: 1 cup (250 mL)
Ingredients:
Apricot Jalapeno Cheese Topper
Photography by Edward Pond
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 49 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
-
1 cup (250 mL) white wine
1 cup (250 mL) chopped dried apricots
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) water
1 jalapeno pepper, seeded and minced
1/2 tsp (2 mL) lemon juice
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2006
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