Apricot Butter
So a couple of weekends ago there was a recipe in the New York Times magazine for apricot butter. I love apricots. But like the article mentions, apricots are a hard fruit to get right.
I really love them and I am always seduced by their lovely peachy pink blush color, sweet honeyed weight, and seductive scent.
But then about 9 times out of 9.5 times you bite into one and it is a major huge disappointment. Either totally mealy and dry, or pasty and mooshy and either way, completely tasteless. I hate them. And then there is that .5 of a time when you hit the apricot lottery and forget every bad one you had to eat to get to that one.
The article promised a distilled apricot tasting spread and I have been dreaming about it ever since. Today I happened to walk by Haymarket and lo and behold - 4lbs of apricots for $3.
And now I have three jars of sweet, sweet, apricot lovin' in the fridge. I hope I don't sleepwalk and eat it all in the night.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmrXhYk0U7hRWG2iCRHZI6LwX00bXQkM_aLDoIX89o7NY_f35GMD7SOlQ_CA01Wz1GTHm2F4RrxV7ac4T-5C1thGTt3zRNIZ5a-r9Y7wiOQHZatZjlpJDgoPBPNW1UNmN5E-FmGh9q5I/s320/July+12+2008+038.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8K6Zh48jhe9XyPbMuPgkZVeU2poRRqlmNiJHJfm9YyXD1t1WKJSuW0fiNjWc5e7LeEwWFoZ9QkLaWQ3rLl0Eu8idlyQBVrPYcVZYfBKhJMCNhmTfBFluzfyjZcmYXoZmJl5QKZeqgDc/s320/July+12+2008+047.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxjXJcuqiq3cB06LqwHWNok1xpX1YB-WOexWIgfPtST5Ua9jO641S9PrFB-_4XXfcJUj2B_O4w-jBaUsaPvEqtNJ_bextrpjAwECZUlFp2Y2Cmy-fj0bE7epYnYhqT4ekCRjU5q7Ns_4/s320/July+12+2008+044.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVIa8DXKutREnkvYIrqEmBRuswuZZ74Xo2Svq_BGH0iLu_bFEPOsGKjrKtVJ011drob6KTjM-a1RAMIlKIAxeLZSehT8bGB7ZSCO2j-ftlyuAB3bmEPdflcSVeSn8OOjscDsojSb8R8s/s320/July+12+2008+046.jpg)
I really love them and I am always seduced by their lovely peachy pink blush color, sweet honeyed weight, and seductive scent.
But then about 9 times out of 9.5 times you bite into one and it is a major huge disappointment. Either totally mealy and dry, or pasty and mooshy and either way, completely tasteless. I hate them. And then there is that .5 of a time when you hit the apricot lottery and forget every bad one you had to eat to get to that one.
The article promised a distilled apricot tasting spread and I have been dreaming about it ever since. Today I happened to walk by Haymarket and lo and behold - 4lbs of apricots for $3.
And now I have three jars of sweet, sweet, apricot lovin' in the fridge. I hope I don't sleepwalk and eat it all in the night.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmrXhYk0U7hRWG2iCRHZI6LwX00bXQkM_aLDoIX89o7NY_f35GMD7SOlQ_CA01Wz1GTHm2F4RrxV7ac4T-5C1thGTt3zRNIZ5a-r9Y7wiOQHZatZjlpJDgoPBPNW1UNmN5E-FmGh9q5I/s320/July+12+2008+038.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdb0D_Q6SFIvtW-_67dxFVBAQ_hEKkQ1yl-c8Ka8xcmplX9p6bEvpE3UWcIsXcwV5qadIvyjiWjJeEareyVppS5HK9fy-KDTrs6QATBqQfYBvQJ3g0va7_u7jOdMejKX_v9faJ_tCZtFw/s320/July+12+2008+041.jpg)
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