Apricot-honey Butter

---------- Recipe via Meal-Master (tm) v8.02

Title: APRICOT-HONEY BUTTER
Categories: Dairy, Fruits
Yield: 2 cups

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

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

-----