National Apricot Day

Apricot Jalapeno Cheese Topper

Ingredients:

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 jalapeño 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.

Chicken Thighs:

Just seasoned with salt & pepper and spices and pan fried

Veggies:

Frozen and thawed

Spices added and pan fried with a teaspoon of olive oil