Double duty for dried fruit

Hi everybody. I have been making fruit vinegars by filling a ball jar
with dried apricots, figs, dates, cranberries or whatever, covering
with white balsamic vinegar and soaking for at least a week. You can
pour the vinegar off a couple of times and refill the jars. This makes
a great tasting vinegar for vinegar and oil dressing, or to pour over
sauteed veggies. After a couple of refillings, take the pickled fruit
and stuff it into a chicken, pork chops, lamb or other white meat and
bake.

Harrumph!