Apricot Butter with Rum
Sauces and Marinades • European
Description
This sauce can be used instead of spiced brandy butter, which is traditionally served with Christmas puddings. In the refrigerator, this butter can be stored for up to 1 month. The specified amount of ingredients yields 500 grams of butter.
Ingredients
- Dried Apricots 5 oz
- Butter 10 oz
- Rum 1 tablespoon
- Ground Almonds 0 oz
- Lemon 1 piece
- Vanilla extract ½ teaspoon
Step-by-Step Guide
Step 1
Cut the dried apricots into 8 pieces, cover with water, and let soak overnight.
Step 2
Grate the zest of ½ lemon using a fine grater. Soften the butter at room temperature.
Step 3
Drain the water from the apricots, mix them with all the remaining ingredients, and beat with a fork or mixer in a small deep bowl until smooth. Spoon the flavored butter into deep bowls, cover with plastic wrap, and freeze.
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