Fresh Apricot Praline Butter

1. 1

   Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.

2. 2

   Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.

3. 3

   Bring mixture to a boil, and boil without stirring 3-5 minutes.

4. 4

   Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.

5. 5

   Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

* Per serving · 4 servings · Values may vary.

No additional tips available.