APRICOT-GINGER BUTTER
From "Pancakes from Morning to Midnight" by Dorie Greenspan. Excellent recipe - I am changing the amount of honey listed and omitting the sugar altogether, as the recipe is exceptionally sweet to me.
Provided by Jmommy209
Categories Fruit
Time 25m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Combine apricots, orange juice, water and ginger in a medium saucepan. Cover tightly and simmer over medium-low heat until the liquid is reduced by half and the apricots are very tneder, about 20 minutes. Stir frequently so the apricots don't stick.
- Transfer to a food processor fitted with the metal blade and puree until smooth, scraping down the sides of the bowl as needed. Add the honey and process to blend.
- Pack the butter into a jar, cover with plastic wrap, and cool to room temperature. The butter is ready to be served, or cover with a tight-fitting lid and refrigerate. Will keep in the fridge for 3 weeks.
Nutrition Facts : Calories 25.3, Fat 0.1, Sodium 1, Carbohydrate 6.5, Fiber 0.6, Sugar 5.5, Protein 0.3
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