Bake Brie with Apricot-Cherry Chutney

~ 1 cups dried apricots, chopped
~ 1 cup brown sugar
~ 1 cup apricot nectar or water
~ 1 onion, chopped
~ 1/2 cup dried cherry
~ 1/2 cup light colored raisins
~ 1/4 cup cider vinegar
~ 1 tsp ground ginger
~ 1/2 tsp salt
~ 1/4 tsp ground black pepper
~ 1-2 pound wheel of Brie
~ 1/2 cup slivered almonds
~ French Bread



Direction:

In a medium saucepan over medium heat, stir apricots, brown sugar, apricot nectar, onion, cherries, raisins, vinegar, ginger, salt, and pepper to combine.

Bring mixture to a boil and reduce to a simmer. Simmer about 30 minutes stirring occasionally, or until the mixture's liquid is syrupy and it has been reduce to 2,5 cups.

Heat oven to 350 degrees F. On a cookie sheet place the Brie and top with the chutney. Bake 12 minutes or until middle is gooey and warm, check with a knife. sprinkle with almonds and serve with slice of French bread.

  

Substitution(s)


Any dried fruit you like may be substituted for the cherries, apricots, and raisins. One table spoon of freshly grated ginger can be use in place of ground ginger.


Make-Ahead


The Chutney can be made up to two weeks and store in a refrigerator.