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APRICOT BREAKFAST PANINI

Makes 4 sandwiches & 1 ½ cups jam

Ingredients
  

For Quick Apricot Jam

  • 12 oz fresh apricots halved, pitted, and chopped
  • 2 tbsp dried sweetened tart cherries
  • cup fresh orange juice, divided ¼ cup and 2 tablespoons
  • 1-2 tbsp agave nectar
  • 1 pinch grated nutmeg
  • 2 tbsp cornstarch

For Sandwich:

Instructions
 

To make the Jam:

  • In a small saucepan over medium heat, combine the apricots, cherries, ¼ cup of orange juice, 1 tablespoon of the agave, and nutmeg.
  • Bring the mixture to a boil, then reduce the heat to a simmer and allow the apricots to break down some, 4 to 5 minutes. It should be chunky, but not have large pieces of fruit.
  • In a small bowl, combine the remaining 2 tablespoons of orange juice and the cornstarch.
  • Add to the mixture and stir until thickened, 3 to 4 minutes.
  • Taste and add the remaining 1 tablespoon agave if needed.
  • The jam thickens as it cools, so make it ahead of time and refrigerate in an airtight container until you're ready to use it.

To assemble the sandwiches:

  • Preheat a panini press.
  • Butter one side of each slice of bread.
  • On the unbuttered sides, spread 1 tablespoon of the cream cheese and 2 tablespoons of the jam (you will have extra jam leftover; save it for another use). Try to keep the jam away from the edges of the bread so it will not seep out.
  • Put the top slice of bread on so that both the buttered sides are facing out.
  • Close the panini press and cook for 5 to 7 minutes, or until golden brown.