Baby Rosti with Dried Apple and Cherry Sauce

Place the dry apples and cherries in a heatproof bowl and add the boiling water.

Let sit for 30 minutes.

Heat the olive oil in a small saucepan over medium heat.

Add the onion and cook until softened, about 6 minutes.

Add the diced apple and saute 1 minute more.

Deglaze the pan with the white wine and the white wine vinegar.

Add the dry fruit and soaking liquid to the onions and apples. If dry, add a little more water.

Add the cayenne pepper and bring to a boil.

Turn down to a simmer and cook for 30 minutes or until sauce becomes a thick chutney consistency.

Check for seasoning.

You may want to add more cayenne pepper to spice it up.

Makes 2 cups.

Combine grated potato and chopped green onion in a medium bowl.

Season with salt and pepper.

Heat olive oil in a large non-stick skillet on medium heat.

Form five, 2-inch flat pancakes and put them in the pan.

Cook the rosti for about 3 minutes per side or until crispy, browned and cooked through.

Drain on paper towels.

Repeat with the remaining potato mixture to make 5 more potato cakes.

Serve Potato Rosti with the Dried Apple and Cherry Sauce and sour cream.