Apricot Butter

This is such a neat spread for toast or english muffins, or even croissants. I like it on banana bread also. I found this on the internet, and have been making it for years. I hope you will like it.

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 2  cups  dried apricots
• 2  tablespoons sugar
• 2⁄3 cup water
• 4  tablespoons butter, softened
• 1  teaspoon vanilla extract or 1⁄2 teaspoon  almond extract

Directions

1. Bring 2/3 cup water to a boil; add the 2 cups of apricots and sugar, and cook until soft, about 10 minutes. Times will vary, so keep watch.
2. Place mix in blender and puree with 4 tablespoons of butter.
3. Add either 1 teaspoons vanilla extract or 1/2 teaspoons almond extract.
4. Cool mixture and keep in fridge for up to 1 week. Note: amounts vary.