Source: Baking with Julia/Dorie Greenspan
Baker: Lauren Groveman
Makes 1 servings.
Preparation time: 30 minutes
Tips: Use to fill Rugelach, great spread on croissants or toast.
Apricot Lekvar
Hungarian Apricot Butter
Ingredients
Preparation
2 cups whole dried apricots, Turkish are best
1/4 cup light brown sugar, packed
1 1/2 tablespoons amaretto liqueur or fresh lemon juice
1/4 cup toasted blanched almonds, finely chopped
1. Place the apricots in a medium saucepan, cover with water, and simmer until the fruit is soft, 10 to 15 minutes.
2. Drain the apricots, reserving about 1 tablespoon of the liquid, and put the fruit in the work bowl of a food processor fitted with the metal blade. Puree the apricots with the brown sugar and amaretto, adding a bit of the reserved poaching liquid if the mixture seems too stiff to be spreadable.
3. Scrape the butter into a bowl and stir in the almonds.
STORING: Packed in a tightly sealed jar, the apricot butter will keep in the refrigerator for at least 2 weeks.
NOTE: A blender may be use instead of a food processor.
