- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR Plus overnight marinating
- SERVINGS: Makes 2 1/2 cups
This nut butter-jam hybrid offers the best of both worlds. It's rich and nutty from the praline paste, and sweet and fruity from the apricots.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.