Nutty Apricot Cheese Spread
|Chopped dried apricot||3⁄4 Cup (12 tbs)|
|Apricot nectar||3⁄4 Cup (12 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Chopped chutney||1⁄3 Cup (5.33 tbs) (Commercial)|
|Brandy||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Chopped honey roasted peanuts||1 1⁄3 Cup (21.33 tbs), divided|
Combine first 6 ingredients in a small saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring frequently.
Transfer to a bowl; chill thoroughly.
Position knife blade in food processor bowl.
Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
Line 2 (2 1/2-cup) molds with heavy-duty plastic wrap.
Spread 1/2 cup cheese mixture in bottom of each mold.
Spread 1/4 cup plus 2 tablespoons apricot mixture over cheese mixture in each.
Repeat layers with 1/2 cup cheese mixture and half of remaining apricot mixture in each mold.
Spread remaining cheese mixture evenly over each.
Cover and chill.
Unmold onto serving plates; peel off plastic wrap.
Press 2/3 cup peanuts gently onto each cheese mold.
Garnish with edible flowers, if desired.