Apricot Whip

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.

• Ready In: 1 hr 5 mins
• Yields: 4 cups

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.