AGED CHEESE WITH APRICOT PASTE AND TOASTED ALMONDS

Steps:

• Put the apricots in a small bowl and cover with warm water.
• Cover bowl and set aside 30 minutes.
• Drain, reserving liquid.
• Purée 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 purée 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 purée 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 week in advance and refrigerated, covered.
• Preheat oven to 350 degrees.
• Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
• Toast almonds until they begin to turn deep golden brown, about 12 minutes.
• Stir a few times to brown evenly.
• Remove from oven, sprinkle with salt and toss to coat.
• The nuts may be toasted a day ahead and stored in an airtight container.
• To serve, slice cheese into ½-inch slices or into individual wedges and put to one side of individual serving plates.
• Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
• Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
• Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.