Apricot Lekvar

By norsegal8

Sunny-gold, sweet and extra-apricoty - the addition of amaretto and toasted almonds brings out the apricots' deepest flavor. This was created to fill Rugelach, but is luscious spread on croissants, or a slice of toasted whole wheat bread.

Ingredients

• 2 cups whole dried apricots
• 1/4 cup (packed) light brown sugar
• 1 1/2 tablespoons amaretto liqueur
• 1/4 cup finely chopped toasted blanched almonds

Preparation

Step 1

Place the apricots in a medium saucepan, cover with water, and simmer until the fruit is soft, 10 to 15 minutes. Drain the apricots, reserving about 1 tablespoon of the liquid, and put the fruit in the bowl of a food processor. Add the brown sugar and amaretto and process until the fruit is puréed, adding a bit of the poaching liquid if the mixture becomes too stiff to be spreadable. Scrape the purée into a bowl and stir in the almonds.

Store in a tightly sealed jar. The lekvar will keep in the refrigerator for at least 2 weeks.