Apricot-honey Butter Recipe
Yield: 2 CupsRecipe by luhu.jp
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,
Ginger,
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
Source from luhu.jp
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
Source from luhu.jp