Danish-Apricot Filling

Total Time
30mins
Prep
15 mins
Cook
15 mins

Copyright: "Baking with Julia"

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Ingredients

Nutrition
  • 1 cup dried apricot, packed
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 12 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.
Most Helpful

5 5

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

4 5

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

5 5

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:-)