From Phyllo-Wrapped Brie w/Apricot & Rosemary Chutney

http://www.epicurious.com/recipes/food/views/Phyllo-Wrapped-Brie-with-Apricot-and-Rosemary-Chutney-1173 - Bon Appetit

• 12 ounces dried apricots, chopped
• 1 large red onion, chopped
• 1 cup water
• 2/3 cup cider vinegar
• 2/3 cup (packed) golden brown sugar
• 3 ounces dried tart cherries (3/4 cup)
• 1 1/2 tablespoons chopped fresh rosemary
• 3 large garlic cloves, finely chopped
• 2 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup blanched slivered almonds, toasted

1. Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
2. Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)