Source:Baking with Julia by Dorie Greenspan. Beatrice Ojakangas
Makes 1 1/3 cup of each flavor.
Preparation time: 15 minutes
Tips: Use to fill danish pastries.
Apricot and Prune Filling
Ingredients
Preparation
APRICOT FILLING:
1 cup dried apricots,Turkish type are best, packed
1 cup water
1 cup sugar
2 tablespoons fresh lemon juice, or more to taste
1/2 teaspoon pure almond extract
APRICOT FILLING:
1. Stir the apricots, water, and sugar together in a large microwave-safe bowl or a 1 quart glass measuring cup. Put the bowl in a microwave oven set to full power and cook, stirring a few times, for 10 minutes, or until the apricots are soft and puffed and have absorbed almost all the liquid.
2. Turn the mixture into a food processor or blender and process until smooth.
3. Transfer the puree to a bowl, add the lemon juice and almond extract, and stir to mix. Scrape the filling into a small container and cool to room temperature. Seal the container and chill. The filling will keep in the refrigerator for up to 2 weeks.
PRUNE FILLING: proceed as APRICOT FILLING recipe.
NOTE: Each recipe makes about 1 1/3 cup
PRUNE FILLING:
1 cup pitted prunes, packed
1 cup water
1 cup sugar
2 tablespoons fresh lemon juice or more to taste
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon, optional
