Fresh Apricot Praline Butter
Ready In: 20 mins
Yields: 2 cups
Ingredients
- 4 tablespoons unsalted butter
- 2 1⁄2 cups sliced fresh apricots
- 1⁄2 cup apricot preserves
- 1⁄3 cup packed brown sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons heavy cream
- 1 tablespoon rum (optional)
- 1⁄2 cup toasted chopped pecans
Directions
- Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
- Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
- Bring mixture to a boil, and boil without stirring 3-5 minutes.
- Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
- Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off