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1
Put the apricots in a small bowl and cover with warm water.
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2
Cover bowl and set aside 30 minutes.
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3
Drain, reserving liquid.
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4
Puree plumped apricots in a food processor with 1/3 cup reserved soaking liquid until very smooth.
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5
Scrape down the sides of the bowl as needed.
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6
Put the puree into a small saucepan with the sugar and lemon juice.
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7
Bring to a boil over medium-high heat, stirring often.
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8
Then reduce heat to medium-low and cook until the puree thickens slightly and deepens in color, about 12 minutes.
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9
Stir often.
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10
If necessary, reduce heat or remove pan from heat for a few moments to avoid scorching.
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11
Little by little, sprinkle pectin over the fruit, stirring constantly to help it dissolve.
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12
When all the pectin has been stirred in, increase heat to medium-high and cook 1 minute longer, stirring constantly.
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13
Transfer to an 8-inch square pan, spreading evenly.
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14
Let cool completely, then cover and refrigerate until fully set, about 2 hours.
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15
The paste may be made up to a week in advance and refrigerated, covered.
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16
Preheat oven to 350 degrees.
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17
Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
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18
Toast almonds until they begin to turn deep golden brown, about 12 minutes.
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19
Stir a few times to brown evenly.
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20
Remove from oven, sprinkle with salt and toss to coat.
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21
The nuts may be toasted a day ahead and stored in an airtight container.
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22
To serve, slice cheese into 1/2-inch slices or into individual wedges and put to one side of individual serving plates.
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23
Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
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24
Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
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25
Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.
