Apricot Whip

1. 1

   Put apricots and water in a medium pan. Cover and bring to a boil.

2. 2

   Reduce heat to low; cook until very tender (45 minutes to one hour).

3. 3

   Using a slotted spoon, transfer to baking sheet to cool slightly.

4. 4

   Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.

5. 5

   Refrigerate airtight for up to 1 day.

No additional tips available.