APRICOT JALAPENO CHEESE TOPPER

• 1 cup white wine
• 1 cup chopped dried apricots
• � cup granulated sugar
• � cup water
• 1 jalapeno pepper, seeded and mince
• � tsp. Lemon juice

In large glass measuring cup, microwave wine at high for 1 minute or until hot. Add apricots; let stand for 1 hour. Strain into saucepan, pressing apricots to release any liquid. Set apricots aside.

Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil until syrupy about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice. Let cool.