| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Digest, Feb95, Fatfree | 1 | /2 | |
INGREDIENTS
| 1 | lb | Dried fruit (i.e. apricots) |
| 1 | Water to cover |
INSTRUCTIONS
This may be obvious to everyone else, but I've just discovered how to make lovely "fruit butter." get a pound of dried fruit (I used apricots). put in a heavy saucepan with enough water to cover. simmer for two hours. if there is a lot of liquid left, but the fruit is plump and tender and breaking up, turn up the heat and evaporate the water away until there's just a tad, like maybe 1/2 cup. pour this into a blender and puree for about a minute. comes out just a bit stiffer than baby food. really really rich and tasty, sweet and tart. perfect for my cream of wheat in the morning. and toast. Source: original. Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Digest [Volume 15 Issue 28] Feb. 28, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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