Marinated Apricots and Sun-Dried Tomatoes Side Dishes Creative and Simple Deirdre Davis Yield: 8 servings 8 oz. dried apricots 4 oz. sun-dried tomatoes 1 1-pint basket pearl onions, unpeeled 1½ cups fresh mint leaves 6 garlic cloves, quartered ¾ cup fresh lemon juice Salt 1 cup extra-virgin olive oil 1 cup olive oil Freshly ground black pepper Place the apricots in a small saucepan and cover with water. Bring to a boil and boil 1 minute. Drain and rinse with cold water, pat dry and place in a medium bowl. Place the dried tomatoes in a small saucepan and cover with cold water. Bring to a boil. Immediately drain, rinse with cold water, pat dry and add to the apricots. Bring a medium pot of water to a boil. Add the onions and boil until tender, 10 to 15 minutes depending on size. Rinse under cold water. Using a sharp knife, cut off the root ends and remove the peels; the onions usually pop out. Prick the onions in several places and add to the fruits. Place the mint, garlic, lemon juice and ½ teaspoon salt in a blender. Blend to chop the mint and garlic. Slowly add the oils. Taste for salt and season with lots of pepper. Pour over the fruits and onions and stir well to coat. Cover and refrigerate for at least 48 hours, stirring occasionally. To serve, remove the fruits and vegetables with a slotted spoon, leaving just enough dressing to coat. Serve chilled or at room temperature. The compote keeps well for about 2 weeks in the refrigerator.

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