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Brandied Apricot Butter
© Anna Williams

Brandied Apricot Butter

  • SERVINGS: makes about 1 1/4 cups
  • FAST

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

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  1. 1/2 cup dried apricots, chopped
  2. 1/4 cup Cognac or other brandy
  3. 2 tablespoons light brown sugar
  4. 2 sticks unsalted butter, softened
  5. Salt
  6. Crusty country bread, for serving
  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.