Boozy, salty, sweet, fruity butter.
Ingredients:
1/2 cup dried apricots, chopped
1/4 cup cognac or other brandy
2 TB brown sugar
2 sticks unsalted butter, softened
Salt
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.
Ingredients:
1/2 cup dried apricots, chopped
1/4 cup cognac or other brandy
2 TB brown sugar
2 sticks unsalted butter, softened
Salt
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.
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| Look how fun!! |
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