3 c Dried apricots (2 lbs) 2 tb Grated lemon zest 1/2 c Fresh lemon juice 1/2 c Honey 3 tb Finely chopped crystallized Ginger In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft. Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.) Source: Eating Well Magazine : November/December 1992 : Pg.68 From the collection of K. Deck
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