I was in need of a quick dessert cheese course for two recently. Fortunately, I had just purchased a slab of Point Reyes Farmstead Original Blue — and I always have a handful of dessert wines about. But it needed a little something to pull the dish together…

I made a quick dried fruit chutney from a few odds and ends that I had on hand. And it came out really nicely — a useful reminder of just how easy this can be. (Plus I just love finding creative ways to use up leftovers!)

Quick Apricot, Prune & Crystallized Ginger Chutney
Feel free to substitute here — raisins instead of prunes, dried apples instead of apricots, etc. And of course, you can up the quantites! Serves 2

3 dried apricots, diced
1 prune, diced
3 pieces crystallized ginger, diced
1 1/2 teaspoons sugar
3 teaspoons water
pinches of cinnamon, allspice and ground cloves
3/4 teaspoon cider vinegar

In a small saucepan, bring sugar and water to a boil, stirring, until sugar is dissolved. Add diced apricots, prune and crystallized ginger, spices and cider vinegar. Reduce heat and simmer for about 10 minutes, until most of the liquid is absorbed, and what’s left is thick and syrupy. Let cool. Serve immediately or refrigerate until ready to use.

Wine Pairing: Point Reyes is a lovely blue cheese — creamy but bright, with a nice balance between salty and sweet milk. Great texture, too. This combination of Point Reyes blue and chutney would work well with just about any dessert wine, I think. From Vintage Port to Banyuls, from Sauternes to Muscat to late harvest Gewurztraminer. I am absolutely crazy about the Calera Late Harvest Viognier, so that’s what I poured.

Calera 2006 Dessert Viognier Mt. Harlan ($30, 375ml) is gorgeous, with elegant apricot aromas that open up to fleshy apricot flavors accented with citrus marmalade, honeycomb and bright acidity. Super long finish gains spice notes as it evolves. Delicious now and over the next three or four years. (Robyn’s Picks 06/08) Locate this wine online or in your area.