3/4 lb apricots (1 1/2 cups), dried
1/4 lb figs (about 1/2 cup), dried
1/4 lb golden raisins (about 1/2
-cup)
1 sm onion, diced small
1/2 c cider vinegar
1/4 c almonds, blanched
1 T fresh ginger, minced
1 t red (or green chile pepper)
-- of your choice, minced
Salt and freshly, cracked
-white pepp, to taste
1/4 c lemon juice
-- about 1 lemon
In a saucepan, combine the apricots, figs, raisins, onion, and
vinegar with enough water to just cover. Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes, stirring frequently, until the mixture is about the thickness of honey (do not overcook, as the mixture will thicken as it cools). Remove from the heat.
Meanwhile, toast the almonds on a backing sheet in a 325F oven for 8 to 10 minutes, or until just lightly browned. In a food processor or blender, combine the ginger, chile peppers, almonds, and salt and pepper to taste, and puree well. Add the pureed spice mixture and the lemon juice to the apricot mixture and stir well.
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