- 1 1/4 pounds apricots, pitted and cut into 1/2-inch pieces
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 1/4 cup plus 3 tablespoons hazelnut praline paste (4 1/2 ounces); see Note
How to make this recipe
In a medium saucepan, combine the apricots, sugar, lemon juice and salt. Cover and let stand overnight, stirring occasionally.
Cook the apricot mixture over high heat, stirring frequently, until the fruit is translucent and jammy, about 15 minutes. Spoon one-fourth of the mixture into a mini food processor, add the praline paste and puree until smooth. Scrape the puree into the saucepan and stir to combine. Transfer the apricot-praline butter to a bowl and let cool.
The butter can be refrigerated for up to 1 month.
You can buy hazelnut praline paste at specialty food shops and directly from kingarthurflour.com.