Name: Apricot-Honey Butter
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Fruits		Dairy, Fruits	2	Cups

INGREDIENTS

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

INSTRUCTIONS

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

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