Apricot butter
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.250g/8oz unsalted butter, at room temperature
200g/7oz plump dried apricots (or any other dried fruit such as figs or prunes or a combination)
1 tbsp icing sugar
Start by placing the apricots in warm water – allow to soften and swell in the water for 15 minutes, then drain and remove. Pat dry and chop half of the apricots into small rough pieces. Place the other half in a food processor along with the butter and icing sugar and purée until soft and creamy. Combine with the apricot pieces.
Using a spatula, remove and spoon on to a generous piece of parchment paper, shape into a sausage shape and wrap the parchment paper around. Chill in the refrigerator for at least half an hour before using. Spread on the toasted buns just before serving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments