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
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
All happiness depends on a leisurely breakfast. |
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| Proverb |
This Recipe for Apricot-Honey Butter is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apricot-Honey Butter from the recipe cookbook of Recipes-to-go (Fruit)
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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
Apricot-Honey Butter Recipe brought to you by Recipes To-Go