Brandied Apricot Butter

This fruit-filled butter is wonderful on crusty bread. It's also great with warm popovers, pancakes, waffles and muffins.

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  • Total Time:
  • Servings: makes about 1 1/4 cups
KEY: Christmas, Cocktail Party, Easter, Holiday Open House, Mother's Day, Dips & Spreads, Fast, Make Ahead, Vegetarian, Afternoon Tea

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  • 1/2 cup dried apricots, chopped
  • 1/4 cup Cognac or other brandy
  • 2 tablespoons light brown sugar
  • 2 sticks unsalted butter, softened
  • Salt
  • Crusty country bread, for serving

How to make this recipe

  1. In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread

Make Ahead

The apricot butter can be frozen for up to 2 weeks.

Contributed By Photo © Anna Williams Published December 2004

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