Apricot Spread Recipe
Summary
Preparation Time10 MinCooking Time11 Min
Ready In21 MinDifficulty LevelMedium
Main IngredientApricot
Ingredients
| Dried apricots | 1 Cup (16 tbs), chopped | |
| Water | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Butter | 1/2 Cup (16 tbs), cut in to chunks | |
| 1 tsp grated lemon rind | ||
| Lemon juice | 2 Teaspoon | |
| 1 tbsp orange or citrus-flavored liqueur (optional) | ||
Directions
In 8-cup (2 L) measure, microwave apricots and water at High for 5 minutes or until apricots are tender and most of the liquid is absorbed, stirring twice.
Watch carefully that apricots do not dry and burn, adding 2 to 3 tbsp (25 to 50 mL) more water if necessary.
Transfer to blender or food processor and blend until smooth; set aside.
In bowl, lightly beat together sugar and egg yolks; add butter, lemon rind and juice along with pureed apricots.
Microwave at Medium (50%), covered, for 5 to 6 minutes or until thickened and slightly bubbly around edge of bowl, stirring several times.
Stir in liqueur (if using).
Pour into hot sterilized jars; seal at once with paraffin or mason-type lids.
Refrigerate for up to 4 weeks.
Watch carefully that apricots do not dry and burn, adding 2 to 3 tbsp (25 to 50 mL) more water if necessary.
Transfer to blender or food processor and blend until smooth; set aside.
In bowl, lightly beat together sugar and egg yolks; add butter, lemon rind and juice along with pureed apricots.
Microwave at Medium (50%), covered, for 5 to 6 minutes or until thickened and slightly bubbly around edge of bowl, stirring several times.
Stir in liqueur (if using).
Pour into hot sterilized jars; seal at once with paraffin or mason-type lids.
Refrigerate for up to 4 weeks.
Chef
