Apricot-Honey Butter Recipe

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Apricot-Honey Butter Ingredients

3 cup dried apricots (2 lbs)
2 tbsp grated lemon zest
1/2 cup fresh lemon juice
1/2 cup honey
3 tbsp finely chopped crystallized
1 ginger

A Recipe for
Apricot-Honey Butter

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Apricot-Honey Butter

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Apricot-Honey Butter Directions

In a heavy saucepan, combine apricots, lemon zest, 1/4 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 1/4 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

Serves: 2

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Apricot-Honey Butter Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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