This fruit-filled butter is wonderful on crusty bread. It's also great with warm popovers, pancakes, waffles and muffins.Plus: Ultimate Holiday Guide More Brunch Recipes

Naomi Hebberoy
December 2004

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© Anna Williams

Recipe Summary

total:
20 mins
Yield:
makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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Make Ahead

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