Danish-Apricot Filling

"Copyright: "Baking with Julia""
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:
30mins
Ingredients:
5
Yields:
1 1/3 cups
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ingredients

  • 1 cup dried apricot, packed
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 12 teaspoon almond extract
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directions

  • Put apricots, water and sugar into a saucepan.
  • Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
  • (Can be done in a Microwave).
  • Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
  • Scrape filling into a small container and cool to room temperature.
  • Seal container and chill.
  • Will keep refrigerated for two weeks.

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Reviews

  1. French Tart
    LOVED it!! My favourite kind of recipe - easy to follow and using store cupboard ingredients, it was JUST great! I whizzed this up in a flash and served it with ice cream for dessert after lunch - however, I am planning on making an almond cake tomorrow, so I will be using this to sandwich the cake together, with whipped cream. I loved the addition of the lemon juice - it saved it from becoming too sweet and cloying. An excellent recipe which has gone into one of my cookbooks to keep - thanks Lori! FT:-)
     
  2. 2HappyBakerz
    loved it! I only pulsed it for a few seconds so it was a wonderful jammy consistancy. Will definatly use this again!
     
  3. sadie44
    can I use apricot from a can in is own juice .
     
  4. Kay D.
    I really enjoyed the flavor of this. It was one of the many items that went into the making of my daughter's first birthday cake. I needed a bit more filling than the recipe called for (filling a 12- inch square), so to stretch the filling, while it was still very warm, I poured in a small jar of apricot preserves.
     
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