Here’s one option, but use your imagination to improvise:
Apricot Cherry Chutney
Ingredients:
1 cup cherries (halved)
1 cup apricots (cut to match cherry halves)
1 leek
2 Tbsp butter
½ cup balsamic vinegar
¼ cup chopped basil
1 Tbsp cooking wine
Salt and pepper
Directions:
Halve cherries and cut apricots to a similar size.
Cut top off leek, slice lengthwise, rinse well and dice leek.
Saute leeks, cherries and apricots in 2 Tbsp of butter until softened.
Add 1 Tbsp cooking wine to deglaze the pan and mix in all of the cooked flavors.
Add ½ cup balsamic vinegar and cook mixture to a syrupy consistency.
Add ¼ cup chopped basil and salt and pepper to taste.
Allow chutney to cool.
Delicious on chicken or fish or as a topping for pita chips.