Prep. time: 20 minutes
Maceration time: 30 minutes
Cooking time: 1 hour 15 

Serve with baby green and yellow beans sautéed in butter.

1. Soak the dates, apricots and thyme in the white white for about 30 minutes at room temperature. 
2. Preheat the oven to 160° C (325° F). Dredge the pieces of rabbit in flour. Season with salt and pepper. In a large cocotte or Dutch oven, brown the rabbit pieces in butter. Add the shallot and continue cooking for several minutes. 
3. Add the broth and the mixture of dates, apricots and white wine (1). Cook for about 1 hour or until the rabbit is cooked. 
4. Remove the rabbit pieces from the pot and keep warm. Reduce the cooking juices by half, for about 5 minutes. Add the apricot jam and continue cooking for about 5 minutes longer until thickened. 
5. Return the rabbit pieces to the pot. Sprinkle with cheese; place under the broiler for about 2-3 minutes until the cheese is browned and bubbly.