Fresh Apricot Praline Butter
Not much tops a piping hot biscuit for breakfast, or tea, or just plain snack time - as this butter. It is better than any jelly you could plop atop a steaming hot biscuit! :) It can be kept in the fridge for using just like jams or jellies on other breakfast breads. CuisineAtHome.com - Issue 83 - 10/2010 edition.Since biscuits are a Southern tradition this butter is a fitting stand-in for jams and jellies. (Peaches can be substitued for the apricots.:)
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INGREDIENTS
Nutrition- 4tablespoons unsalted butter
- 2 1⁄2cups sliced fresh apricots
- 1⁄2cup apricot preserves
- 1⁄3cup packed brown sugar
- 1⁄2teaspoon vanilla extract
- 1⁄4teaspoon ground cinnamon
- 2tablespoons heavy cream
- 1
- 1⁄2cup toasted chopped pecans
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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).
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