Instructions: Allow cream cheese to come to room temperature, or warm in microwave.

Chop the glace apricots. Combine apricots and wine in bowl, cover and stand 1 hour to soften.

Finely chop the cashews.

Beat cream cheese until smooth, stir in apricots, cashews, vanilla,icing sugar and coconut. Drop teaspoons of mixture onto foil covered trays, refrigerate several hours or until firm.

Melt chocolate with copha, dip clusters into chocolate and place onto a foil covered tray; refrigerate until set.

Melt white chocolate and place in a small piping bag with a fine hole. Pipe thin lines over the top of the dark chocolate to decorate.

Great with after dinner coffee.

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