Apricot butter

Apricot butter

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From
How I cook
Makes
350 g
Photographer
Jason Lowe

Less sweet and intense in flavour than jam, butter laced with moistened dried fruit makes a nice change for breakfast. Flavoured butters appeal to me because they are not overwhelming in the way that a jam can be, and I like to appreciate the texture and flavour of good bread to the full. This smooth apricot butter is delectable spread on warm banana bread, crusty slices of sourdough or toasted rye bread; I also like to dollop it onto hot pancakes. Try using other dried fruits – plump soft prunes, sticky dates or dried figs, for example.

Ingredients

Quantity Ingredient
100g dried apricots
250g unsalted butter, softened
2-3 teaspoons icing sugar

Method

  1. Soak three-quarters of the dried apricots in enough warm water to cover for 20 minutes to soften. Chop the remaining apricots into small chunks and set aside.
  2. Drain the soaked apricots and place in a food processor with the softened butter and 2 tsp icing sugar. Purée until smooth – the butter should be a pretty pale apricot colour. Taste for sweetness, blending in a little more icing sugar if required.
  3. Transfer the butter to a bowl and stir in the chopped apricots. Use straight away or wrap in baking parchment, seal and refrigerate.
  4. This butter keeps well in the fridge for a week or so. Slice off as much as you need and leave at room temperature for about 10 minutes before using, to allow it to soften slightly.

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