Once again, it’s a month with plenty of fresh snow and not so much fresh fruit, which is why I chose to make this apricot butter, which calls for dried apricots, along with lemon, honey and crystalized ginger. I had a few unforseen problems with this one, namely, a neighbor came to the door while I was making it, we got to talking and the honey scorched. Oops. Luckily, it wasn’t enough to affect the flavor (or at least not add a bad flavor) and only darkened the end result a little. Here it is:
Apricot Honey Butter.
Chopping all those dried fruits was a bit of a pain, since either they’re tough and leathery, or they’re soft and stick to the knife. Oh well; I had my revenge later when I pureed it all with the hand blender. Raargh!
This butter has a very rich flavor and it’s a bit strong for just eating on bread, but it’s excellent in yogurt or over ice cream. It would probably be good as a pastry filling or with meat (like pork roast or something).
