---------- Recipe via Meal-Master (tm) v8.02
 
      Title: APRICOT-HONEY BUTTER
 Categories: Dairy, Fruits
      Yield: 2 cups
 
      3 c  Dried apricots (2 lbs)
      2 tb Grated lemon zest
    1/2 c  Fresh lemon juice
    1/2 c  Honey
      3 tb Finely chopped crystallized
           Ginger
 
  In a heavy saucepan, combine apricots, lemon zest, 1/4
  cup lemon juice and 2 cups water. Bring to a boil.
  Reduce heat to low and simmer, uncovered, for 45
  minutes to 1 hour, or until the apricots are soft.
  Transfer the apricots and the cooking liquid to a food
  processor and puree until smooth. Return to the
  saucepan, along with honey and the remaining 1/4 cup
  lemon juice. Simmer, stirring often, until very thick,
  about 1 hour. Stir in crystallized ginger and let
  cool. (The butter can be stored, covered, in the
  refrigerator for up to 2 weeks or in the freezer for
  up to 6 months.) Source: Eating Well Magazine
  :          November/December 1992
  :          Pg.68
  
  From the collection of K. Deck
 
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