Aged Cheese With Apricot Paste And Toasted Almonds

A wonderful little appetizer which can be made well in advance. This is an adopted recipe

Put the apricots in a small bowl and cover with warm water.

Cover bowl and set aside 30 minutes.

Drain , reserving liquid.

Pure plumped apricots in a food processor with 1 / 3 cup reserved soaking liquid until very smooth.

Scrape down the sides of the bowl as needed.

Put the pure into a small saucepan with the sugar and lemon juice.

Bring to a boil over medium-high heat , stirring often.

Then reduce heat to medium-low and cook until the pure thickens slightly and deepens in color , about 12 minutes.

Stir often.

If necessary , reduce heat or remove pan from heat for a few moments to avoid scorching.

Little by little , sprinkle pectin over the fruit , stirring constantly to help it dissolve.

When all the pectin has been stirred in , increase heat to medium-high and cook 1 minute longer , stirring constantly.

Transfer to an 8-inch square pan , spreading evenly.

Let cool completely , then cover and refrigerate until fully set , about 2 hours.

The paste may be made up to a w.

dried apricots, sugar, fresh lemon juice, dry pectin, blanched almond, olive oil, coarse salt, cheese