Dried Fruit Butters
Dried fruit butters are thick and rich and not only make a perfect
filling for certain pastries but they also taste great, simply spread on toast or
biscuits, lavished over a layer of cream cheese.
Prune Butter:
Yield: about 2 ¼ cups
- 3 cups (packed) best quality dried pitted prunes
- Water to cover
- 1 tablespoon strained fresh lemon juice
- 1/3 cup sugar
- 1/4 cup finely chopped walnuts
1) To assemble the prune butter: Place the prunes in a 2
½-quart heavy-bottomed saucepan with enough cold water to cover them and bring the
water to a brisk bubble. Turn the heat down to low and simmer the prunes gently
(uncovered) until soft, about 10 minutes (timing will depend largely on their original
suppleness). Drain the prunes, reserving 1 tablespoon of the poaching liquid and place the
fruit with the lemon juice, poaching liquid and sugar into the bowl of your food processor
fitted with the steel blade. Process until smooth, then use a rubber spatula to transfer
the puree to a bowl and stir in the ground walnuts. Let the prune butter cool before
storing in the refrigerator, in a well-sealed tub, for up to 3 weeks before using.
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Apricot Butter:
Yield: about 1 ½ to 2 cups
- 2 cups best quality dried whole pitted apricots
- Water to cover
- ¼ cup (firmly packed) light brown sugar
- 1 ½ tablespoons Amaretto (almond flavored liquor), or use lemon juice as a substitute
- ¼ cup finely chopped toasted blanched (skinned) almonds
1) To assemble the apricot butter: Place the apricots
in a 2 ½-quart heavy-bottomed saucepan with enough cold water to cover them and
bring the water to a brisk bubble. Reduce the heat to low and simmer apricots
gently (uncovered) until soft, 10 to 15 minutes (timing will depend largely on their
original suppleness). Drain the apricots and place them into the bowl of the food
processor, fitted with the steel blade. Add the brown sugar and the amaretto or
lemon juice and process until smooth. Use a rubber spatula to transfer the puree
to a bowl and stir in the ground toasted almonds. Let the apricot butter cool
before storing in the refrigerator, in a well-sealed tub, for up to 3 weeks before
using.
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Fig Butter:
Yield: 3 ½ to 4 cups
- 4 ½ generous cups whole Calimyrna figs (2 ¼ pounds), stems removed
- 2 cups water
- 2 cups orange juice
- 4 tablespoons reserved simmering liquid
- 2 teaspoons pure vanilla extract
- 1 cup sugar
- 2 teaspoons minced lemon zest (colored part only with no white pith)
- 1/3 teaspoon salt
- ¾ cup finely ground toasted macadamia nuts
1) To assemble the fig butter: Place the stemmed
figs in a 3-quart heavy-bottomed saucepan along with the water and orange juice. Bring
the liquid to a brisk bubble then reduce the heat to low and simmer the figs, with the
cover ajar, until tender, about 20 minutes, stirring occasionally to prevent scorching
on the bottom. Drain the figs in a large sieve that's positioned over another bowl, to
catch the poaching liquid. Place the fruit into the bowl of a food processor, fitted
with the steel blade and add 4 tablespoons reserved poaching liquid, discarding the
rest. Add to the work bowl, the vanilla, sugar, lemon zest and salt and, after pulsing
to chop everything into small pieces, turn the machine on until processed until fairly
smooth. Add the ground nuts and process again until incorporated. Use a rubber
spatula to transfer the fig butter to a bowl and let it cool before storing it in the
refrigerator, in a well-sealed tub, for up to 2 weeks, before using.
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Questions for Lauren Groveman's Kitchen:

Lauren Groveman recipes have been featured in
many national magazines and local newspapers. Her books
"The I love to Cook
Book: Rediscovering the Joy of Cooking for Family and Friends" and
"Lauren Groveman's Kitchen, Nurturing Food for Family and
Friends" are available through
Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home
"Matters," on 1460 WVOX.
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
www.laurengroveman.com
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.