SILKY APRICOT BUTTER
This is perfect for a cake filling or a dessert topping. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area.
Provided by Samantha in Ut
Categories Fruit
Time 1h
Yield 8 oz jars, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
- Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
- In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
- Prepare canner, jars and lids.
- Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
- Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.
Nutrition Facts : Calories 461, Fat 0.6, Sodium 3.2, Carbohydrate 117.2, Fiber 3, Sugar 114, Protein 2.1
APRICOT BUTTER
Steps:
- Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
APRICOT BUTTER
Make and share this Apricot Butter recipe from Food.com.
Provided by Geema
Categories Fruit
Time 10m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- In a food processor, grind the apricots to a paste, add the butter and blend the mixture unti it is smooth.
- Blend in a pinch of salt to taste.
- Transfer the butter to a bowl or crock and chill, covered.
- Remove the butter from the refrigerator 15 minutes before serving.
Nutrition Facts : Calories 1630.2, Fat 138.9, SaturatedFat 87.4, Cholesterol 365.9, Sodium 268.2, Carbohydrate 106.7, Fiber 12.4, Sugar 91, Protein 7.2
SILKY CHICKEN LIVER PARFAIT TART
If you're not a confident pastry-maker, you can use shop-bought pastry - you'll find it easier to handle and the result will still be delicious
Provided by Good Food team
Categories Canapes, Starter
Time 1h15m
Yield Serves 6 with leftovers
Number Of Ingredients 20
Steps:
- At least an hour before you want to make the tart, make the pastry. Tip the flour, thyme, butter and ½ tsp salt into a food processor and pulse to the texture of breadcrumbs. Add the egg yolk and milk and pulse again until it all starts to come together. Tip out and press into a ball of pastry. Wrap, then chill for at least 1 hr. Can be prepared up to 2 days ahead.
- On a lightly floured surface, roll the pastry out and line an 11 x 33cm rectangular, fluted tart tin. (The pastry may break up as you work it, so patch over any broken bits.) Keep any excess trimmings. Chill the tart case in the fridge or freezer for 20 mins.
- While the tart case is chilling, tip all the ingredients for the parfait into a clean food processor with a generous pinch of salt and a good grinding of pepper. Blitz until the mix is as smooth as it's going to get, then push through a sieve into a jug and set aside.
- Heat oven to 200C/fan 180C/gas 6. Line the tart case with greaseproof paper and baking beans, then bake on a baking tray for 15 mins. Remove from the oven and remove the paper and beans. Check for any small holes or cracks in the pastry and patch up with the reserved trimmings. Place back in the oven for 15 mins, until golden. Remove from the oven and lower the oven to 120C/fan 100C/ gas ½. When the oven has cooled suitably, slide the tart case back into it, then fill as far as you can with the parfait mix. Bake the tart for 20 mins until just set. Leave to cool, trim any untidy edges, then remove from tin.
- To serve, cut the tart into 6 slices. Place on plates, then place small blobs of caramelised onions and a scattering of hazelnuts around the tart. Neatly place a few salad leaves around and drizzle everything with oil and vinegar. Arrange 2 fig quarters on top of each slice and serve.
Nutrition Facts : Calories 498 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.47 milligram of sodium
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APRICOT BUTTER RECIPE | FOOD & WINE
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- Combine all of the ingredients in a large saucepan and bring to a boil. Cover partially and simmer over moderately high heat, stirring frequently, until the apricots are very tender, about 15 minutes. Uncover and continue to simmer over moderate heat, stirring frequently, until very thick, about 1 hour.
- Scrape the apricot mixture into a food processor and let cool slightly, then puree until very smooth. Transfer the apricot butter to jars and let cool completely. Close the jars and refrigerate until chilled, about 1 hour.
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