Apricot Filling

Apricot Filling

Makes about 2 ½ cupss

This filling is intended for Hammantaschen cookies. See also Prune Filling (Lekvar)

1 1/2 cups dried apricots, lightly packed

1 cup water

½ cup firmly packed brown sugar

½ cup chopped or sliced almonds (optional)

  1. In a saucepan, combine apricots and water.  Simmer, covered, for 25 to 30 minutes, or until very soft and most of the water has evaporated.
  2. Uncover if necessary for the last few minutes of cooking.  
  3. Remove from heat, mash, and stir in brown sugar.  
  4. Then stir in almonds if using.  

You can keep this, like Lekvar, in the refrigerator for a long time. Put it in a canning jar.


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