Friday, November 20, 2015

Apricot Butter

Boozy, salty, sweet, fruity butter.

1/2 cup dried apricots, chopped
1/4 cup cognac or other brandy
2 TB brown sugar
2 sticks unsalted butter, softened

Equipment:  Long match or stick lighter.

Soak apricots in cognac in a small saucepan for 10 minutes.  Then turn on heat and bring to a boil.

Once boiling, ignite! Whee! The alcohol will shoot some tall blue flames into the air and will burn for a good little while.

Once the flames die off, turn heat to medium, add brown sugar, and stir until sugar is dissolved.

Take off heat, scrape into a food processor, and allow to cool.  Add the butter and process.  Salt the mixture to taste and eat on bread.

Look how fun!!

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