Breakfast Panini

• Breakfast panini
• 8 thick slices of cinnamon swirl bread
• butter
• 8 tablespoons or so, mascarpone cheese
• 6 tablespoons apricot compote (or more if desired)
• Dried apricot compote
• 1 cup unsulphered, dried apricots, chopped
• 1/2 cup dried cherries (unsweetened)
• 1/2 teaspoon orange zest
• 3/4 cup apple juice
• 2 tablespoons sugar
• 1 teaspoon chopped candied ginger
• 1 tablespoon brandy (optional)

1. Butter one side of each bread slice and place the bread buttered side down on a piece of wax paper or another non stick surface.
2. Spread two tablespoons of mascarpone on 4 of the bread slices leaving a decent size border between the cheese and the edge of the bread. Spread about a tablespoon and a half of the apricot spread on the other 4 slices, leaving a border on these as well.
3. Unite the complementary halves with one another! Making 4 mascarpone-fruit compote sandwiches with butter on the outside.
4. Grill each sandwich until it is golden and crispy on the outside and the spreads are oozing - 3-4 minutes in a panini press, or 3 minutes per side if you are cooking them in a frying pan.
5. Allow to cool for a few minutes, then cut each sandwich in half (this is messy and requires a serrated knife) and serve, sprinkled decoratively with a bit of powdered sugar.
6. Combine everything except the ginger and brandy in a small saucepan, bring to a simmer and cook gently until thick and all the dried fruits are soft and plumped, about 15-20 minutes. Then, stir in the ginger and brandy, cook for another couple of minutes, then allow to cool.

panini, cinnamon, butter, mascarpone cheese, apricot compote, apricot compote, unsulphered, cherries, orange zest, apple juice, sugar, candied ginger, brandy

Taken from food52.com/recipes/8172-breakfast-panini (may not work)