1 cup dried sour cherries
1 cup water
2 8-oz. pkgs. cream cheese, softened
1/2 cup chopped toasted pecans
1 tablespoon fresh lime juice
1/2 teaspoons fresh thyme leaves
1/4 teaspoons freshly grated lime zest
In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, and cherry mixture. A little salt may be added also to enhance the flavor. Spread may be made 2 days ahead and kept chilled, covered.
Serve with scones or butter crackers.
Makes about 3 cups.