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(recipe, Amy Pennington)
Rather than serving simple dried fruits on a cheese platter, I mix it up a bit and prepare macerated dried fruit. This infusion works well on a variety of dried fruits — raisins, apricots, and figs, for example. You can easily double this recipe and serve it over yogurt or alongside roasted or grilled meats. This fruit is also great as dessert on its own, with a little whipped cream after a big meal, when you crave just a few bites of something sweet.
You can easily add to this infusion. Try some cloves, different teas, or liqueurs such as cognac or sambuca. Store any leftover fruit infusion in an airtight container in the fridge for up to three weeks.