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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos. Ingredients:
4 cups dried apricots |
6 cups water |
1/2 teaspoon salt (optional) |
Directions:
1. Put apricots and water in a medium pan. Cover and bring to a boil.
2. Reduce heat to low; cook until very tender (45 minutes to one hour).
3. Using a slotted spoon, transfer to baking sheet to cool slightly.
4. Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
5. Refrigerate airtight for up to 1 day.
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