Apricot Chutney Prawns

1 lb fresh best quality prawns

2 T olive oil

1 shallot, finely chopped

2-3 cloves garlic, slivered

pinch of fresh tarragon

1/4 t sea salt

white peppercorns, freshly ground

1/2 C Casa de Fruta Blenheim Apricot wine

         or other sweet dessert wine

snipped fresh parsley

2-4 T B & R Farms Dried Apricot Chutney

Peel & devein the prawns.

In a heavy bottomed sauté pan, heat oil & gently cook the shallots and garlic until soft but not browned. Add the tarragon, salt, pepper and prawns. Cook & stir until the prawns turn pink, just a few minutes. Do not overcook!  Remove to warmed serving platter.

Bring the juices in the pan to a boil, reduce heat and add the wine.  Stir 1-2 minutes to reduce the sauce slightly. Stir in the parsley and apricot chutney. Pour sauce over the prawns, adding more chutney along side for dipping.