Apricot Butter (Flambé)

     I made Brandied Apricot Butter to spread on slices of the walnut bread I recently baked (recipe HERE).  It was good, but the butter was competing with the strong walnut flavor.  The way to eat this Brandied Apricot Butter -- on slices of toasted sourdough bread.  Delicious!

                                            recipe by Naomi Hebberoy

• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac
• 2 tablespoons brown sugar
• 2 sticks (1/2 pound) unsalted butter, softened
• Salt

1.  In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil; using a match, ignite the apricots.  When flames subside, add the brown sugar and cook until the sugar is dissolved. Transfer to a food processor.  Once the apricots have cooled, add the butter and process until fairly smooth. Season with salt.

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