Apricot-honey butter

Yield: 2 cups

Measure Ingredient
3 cups Dried apricots (2 lbs)
2 tablespoons Grated lemon zest
½ cup Fresh lemon juice
½ cup Honey
3 tablespoons Finely chopped crystallized

In a heavy saucepan, combine apricots, lemon zest, ¼ cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining ¼ cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.) Source: Eating Well Magazine

: November/December 1992 : Pg.68

From the collection of K. Deck

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