FRESH APRICOT PRALINE BUTTER
Not much tops a piping hot biscuit for breakfast, or tea, or just plain snack time - as this butter. It is better than any jelly you could plop atop a steaming hot biscuit! :) It can be kept in the fridge for using just like jams or jellies on other breakfast breads. CuisineAtHome.com - Issue 83 - 10/2010 edition.Since biscuits are a Southern tradition this butter is a fitting stand-in for jams and jellies. (Peaches can be substitued for the apricots.:)
Provided by Manami
Categories Breakfast
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
- Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
- Bring mixture to a boil, and boil without stirring 3-5 minutes.
- Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
- Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).
Nutrition Facts : Calories 878.1, Fat 49.2, SaturatedFat 19.8, Cholesterol 81.6, Sodium 57.3, Carbohydrate 114.7, Fiber 7.1, Sugar 85, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love