Apricot-Honey Butter
3 c Dried apricots (2 lbs) 2 tb Grated lemon zest 1/2 c Fresh lemon juice 1/2 c Honey 3 tb Finely chopped crystallized Ginger In a heavy saucepan, combine apricots, lemon zest, 1/4...
Ingredients
- 3cup dried apricots (2 lbs)
- 2tbsp grated lemon zest
- 1/2cup fresh lemon juice
- 1/2cup honey
- 3tbsp finely chopped crystallized
Directions
- 1
3 c Dried apricots (2 lbs) 2 tb Grated lemon zest 1/2 c Fresh lemon juice 1/2 c Honey 3 tb Finely chopped crystallized Ginger In a heavy sau
- 2
Bring to a boil
- 3
Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft
- 4
Transfer the apricots and the cooking liquid to a food processor and puree until smooth
- 5
Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice
- 6
Simmer, stirring often, until very thick, about 1 hour
- 7
Stir in crystallized ginger and let cool
- 8
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