| 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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