APRICOT WHIP

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Apricot Whip image

This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.

Provided by CraftScout

Categories     Dessert

Time 1h5m

Yield 4 cups

Number Of Ingredients 3

4 cups dried apricots
6 cups water
1/2 teaspoon salt (optional)

Steps:

  • Put apricots and water in a medium pan. Cover and bring to a boil.
  • Reduce heat to low; cook until very tender (45 minutes to one hour).
  • Using a slotted spoon, transfer to baking sheet to cool slightly.
  • Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
  • Refrigerate airtight for up to 1 day.

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