Add the apricots, rosemary and ground cumin and cook for another 5 minutes, stirring occasionally. Sprinkle in the flour and cook, stirring well, for 2 minutes.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina.

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