Recipe by Battle in Seattle
I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots. It's also great with turkey or ham on a sandwich.
- 2 cups water
- 1⁄2 cup sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 4 ounces dried apricots, chopped (about 3/4 cup)
- 4 ounces pitted dried plums, chopped (about 3/4 cup)
- 4 ounces dried pear halves, chopped (about 3/4 cup)
Directions See How It's Made
- Stir water, sugar, cinnamon, cloves and salt in a large saucepan over medium-high heat until the sugar dissolves. Add the fruit and bring to a simmer.
- Cover, reduce heat and simmer slowly for 30 minutes.
- Uncover, stir, and continue simmering slowly until thickened, about 10 minutes. Let cool completely before serving. Serve at room temperature.
- (If it seems a little runny at the end, it's pretty easy to thicken up with a little cornstarch/water slurry).
- Can be stored, covered, in refrigerator for up to five days.