for 2 person

130 g	squash (e.g. butternut, cut into approx. 1 cm cubes)
70 g	dried apricots, cut into approx. 1 cm cubes
1	shallot, finely chopped
1	garlic clove, squeezed
4 tbsp	white wine vinegar
3 tbsp	sugar
a little	salt
a little	pepper
½ glass	duck terrine (Fine Food Terrine de canard au Sauternes)

How it's done

Bring all the ingredients up to and including pepper to the boil in a pan, stirring, then reduce over a low heat for approx. 8 mins., pour into a bowl and leave to cool completely.

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