Honey & Mustard Apricot Glaze

¼ lb (about 2/3 cups) B&R Farms Dried Apricots

2/3 C white wine vinegar

¼ C Dijon style mustard

½ C honey

½ C minced shallots

2 T unsalted butter

1 t salt

½ t white pepper

In a small heavy saucepan combine the apricots with 1 ½ C water, bring the water to a boil and simmer the apricots uncovered for 12-15 minutes, or until they are tender and the liquid is reduced by half. In a food processor or blender, puree the apricots with the cooking liquid, add the vinegar, mustard & honey. Blend the mixture until combined well.

In the pan, cook the shallot in butter until they are softened, add the apricot mixture, salt & pepper. Bring mixture to a boil. Reduce heat and let simmer uncovered for 8-10 minutes stirring occasionally or until thickened. Brush on chicken, fish or pork during last third of its cooking time. Will keep covered, chilled for up to two weeks.