Corn Bread with Curried Apricot Chutney
The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving--wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute.