1 1/2 cups (375 ml) Pineau des Charentes

1/2 cup (125 ml) shredded carrots

1/2 cup (125 ml) dried apricots, cut into 1/8-inch (1/4-cm) dice

1 green apple, peeled and grated

1/4 cup (60 ml) shallot, finely chopped

1/4 cup (60 ml) sugar

1/4 cup (60 ml) cider vinegar

1/2 teaspoon (2.5 ml) ground turmeric

In a saucepan, bring all the ingredients to a boil. Simmer gently for about 30 minutes or until the liquid is slightly syrupy.

Let cool and refrigerate. Store in an airtight container.

Serve lukewarm or cold as n garnish to a Four Cheese Terrine, a cheese plate, or a foie gras terrine.

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