Luxuriously smooth, and with just the right amount of spice and sweetness, this apricot butter can be addictive. There are two steps to the process, but since the apricots cook up in ten minutes, your job will be done in less than half an hour. Enjoy the butter on scones, popovers, toast, English muffins, and pancakes.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 1 cup apricot nectar
- 3 cups sugar
- 2 pounds ripe apricots, halved and pitted
- 1 cup dried apricots
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/4 teaspoon freshly grated nutmeg
INSTRUCTIONS:
- In the pressure cooker, combine the nectar and 1 1/2 cups of sugar, stirring to dissolve the sugar.
- Add the fresh and dried apricots, stirring to coat them with the nectar.
- Lock the lid in place and cook at high pressure for 10 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Press the apricot mixture through a food mill or sieve to remove the skins.
- Return the apricot mixture and any liquid to the pressure cooker and add the remaining 1 1/2 cups of sugar, the vanilla, and the nutmeg.
- Cook over medium-high heat for 5 minutes, or until thickened.
- Cool the butter completely and store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months.
NOTE:
- Dried apricots help to perk up the flavor of less-than-ripe fresh apricots.
- I advise you to buy fresh apricots in season and freeze them so you can enjoy this butter year-round.
