Apricot-honey Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dairy, Fruits | 2 | Cups | |
INGREDIENTS
| 3 | c | Dried apricots, 2 lbs |
| 2 | T | Grated lemon zest |
| 1/2 | c | Fresh lemon juice |
| 1/2 | c | Honey |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 24mg
Potassium: 2386.6mg
Carbohydrates: 197.3g
Fiber: 15.2g
Sugar: 175.6g
Protein: 7.2g