AMARETTO PEACH CONSERVE

Dried peaches and apricots create a tangy sweet spread for scones, English muffins, or bagels.

MAKES: ABOUT 2 Cups

INGREDIENTS:

• 1 cup dried peaches, coarsely chopped
• 1/4 cup dried apricots, coarsely chopped
• 1 cup peach or apricot nectar
• 2 cups sugar
• 1 cup chopped toasted walnuts
• 2 tablespoons Amaretto di Saronno

INSTRUCTIONS:

1. In the pressure cooker, combine the peaches, apricots, nectar, and sugar, stirring to dissolve the sugar.
2. Lock the lid in place and cook at high pressure for 5 minutes.
3. Stir in the walnuts and Amaretto and cool the conserve completely.
4. Store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 3 months