Apricot Whip

CraftScout's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 4 cups

• 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.

Reviews

[Marin's Mom]

Very thick, and slightly bitter. Although, I loved how easy it was to prepare.