Danish-Apricot Filling

Submitted by lauralie41

"Copyright: "Baking with Julia""

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 1 1/3 cups

ingredients

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

directions

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

Reviews

[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:-)

 

[2HappyBakerz]

loved it! I only pulsed it for a few seconds so it was a wonderful jammy consistancy. Will definatly use this again!

 

[sadie44]

can I use apricot from a can in is own juice .

 

[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.