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Double Apricot Nut Butter

dumplings, fruits, jams, jewish, spreads

2 1/2 cup very ripe apricots
2 cup sugar
1/4 cup orange juice, triple sec, or
1 torani apricot syrup
1 cup chopped walnuts (optional)
3/4 cup dried apricots

Halve and pit apricots. Put in large heavy pan with sugar and liquid. Start pot on low heat, increasing as apricots cook and lose their liquid. Stir occasionally. Work cooked apricots in food mill to puree and remove skins. Place puree in preserving pan (any heavy pot will do) and reduce slowly on low heat. In the latter stages, apricot sauce will start to plop around, as a thick spaghetti sauce does. Sauce will start out bright orange, but will darken to brown as it reduces. At this stage, add the dried apricots (chop them a bit if large) and nuts (if used). Simmer slowly for about 1/2 hour longer. Use cool and store in refrigerator--will keep about a month or two. Or process in hot water bath in 1/2-pint jars for about 12 minutes. Source: St Mary Mead Archives, adapted from _The Art of Accompaniment_ by Jef- Free Sapp Brooks From: Brian Mailman Date: 28 May 97 Jewish-Food List Ä

Yield: 4 servings

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