6 Oz. Dried apricots, roughly chopped
1 Honey Crisp apple, cored and diced into 1/2 inch pieces
1 Anjou pear, cored and diced into 1/2 inch pieces
1/4 Cup Tart dried cherries
1/ 4 Cup Raisins
1/4 Cup Dates, pits removed and dates chopped
2 Tbsp. Stone Ground mustard
1/2 Cup Patricia and Paul’s White Apricot Balsamic Vinegar
1 Tbsp. Shallots, finely minced
2 Tsps. Sugar
1/4+ Cup Water
1/4 Tsp. Calabrian chili flakes
20 Grinds of Fresh ground black pepper
1/ 2 Tsp. Kosher salt
1) In a large pot over medium heat, add the apricots, apple, pear, cherries, raisins, dates, mustard, apricot balsamic vinegar, shallots, sugar, water, Calabrian chili flakes, pepper and salt. (all the ingredients) Stir to combine and cover and cook for 15 minutes. Stir occasionally.
NOTES: If you haven’t tried Apricot Mostarda, you’ve been missing out. This Italian condiment is often made with a variety of fresh and dried fruits, spices, wine, vinegar or vinegar, mustard and other flavors. Most often, I’ll serve a jar of it with my cheese board or charcuterie board which I’ll load with crackers, nuts and fresh fruits.
But, this saucy, chunky condiment is also fabulous served on roast chicken, grilled pork and duck. It works as a sandwich spread with sliced turkey and cheese and is just plain delicious. I usually make this with whatever fruit and dried fruits I have on hand.
In this version, I wanted to take advantage of a delicious artisanal apricot balsamic vinegar by Patricia and Paul, so I used that and dried apricots as the main components. The addition of other fruits just enhanced the whole dish. I added some Calabrian chili flakes to give it a little spice and the combination works.
This is super easy to make. You basically just add it all to a pot and let it cook down until the fresh fruit is softened and the dried fruit is plump. The balsamic vinegar gets syrupy as it cooks and the whole dish comes together in a half hour. I like to jar this and gift it to friends and coworkers too.
One tip is to watch the liquid content. Sometimes, the vinegar will get thick and syrupy before the fruit has completely plumped up. I just add a couple of tablespoons of water, and up to 1/4 cup, to keep it stewing until it is ready. Be sure to let this cool completely and chill before serving. Always bring to room temperature before serving so you can really taste the flavors.
You can purchase the flavored olive oil and balsamic vinegar at Patricia and Paul.
If you like this recipe, see some of my other recipes using this apricot flavored while balsamic vinegar.
Apricot Chicken Salad with Dill