Miniature Blue Cheese Balls with Winter Fruit

30 dried apricots
Water
4 teaspoons pure vanilla extract
⅔ cup coarsely chopped pecans
8 tablespoons (4 ounces) cream cheese, cut in chunks and softened to room temperature
¾ cup (about 5 ounces) crumbled blue cheese
1 tablespoon French brandy
½ tablespoon grated yellow onion

Make a party plate with winter fruits and apricots or with dried plums and dates.

Preheat the oven to 375°F.
Place the apricots in a saucepan. Add enough water to barely cover. Stir in the vanilla. Bring the apricots to a boil, uncovered, and simmer until tender, 1 to 4 minutes, depending on the dryness of the apricots. Test with a fork. The apricots should be tender but not limp. Drain and dry well. Set aside.
Spread the pecans on a baking sheet, and toast for 4 to 5 minutes, until aromatic. Stir after 2 minutes and watch, so the nuts do not scorch. Remove from the oven and pour the pecans onto waxed paper to cool. When cooled, grind the pecans in a blender or food processor until very fine. Set aside.
Place the cheeses and brandy in the bowl of a food processor. Pulse until the ingredients are well blended. Add the onion and pulse briefly to incorporate. (You may also use an electric mixer, if you prefer.) Remove the mixture to a bowl and refrigerate at least 2 hours.
Remove the cheese mixture from the refrigerator, and shape the cheese into miniature balls. Dip the tops in the pecans. Place each ball on a reserved apricot, nut side up. Repeat until all of the mixture is used. (If the mixture is too soft, spoon it onto the apricots, rounding the top. Sprinkle with the nuts.