Apricot-Honey Butter

1. 1

   In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.

4. 4

   Transfer the apricots and the cooking liquid to a food processor and puree until smooth.

5. 5

   Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice.

6. 6

   Simmer, stirring often, until very thick, about 1 hour.

7. 7

   Stir in crystallized ginger and let cool.

8. 8

   The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.