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Apricot Filling

Recipe information

  • Yield

    Enough for a 9-inch, 3-layer cake

Ingredients

Preparation

  1. Pour the contents of three 17-ounce cans of unpeeled apricot halves into a sieve set over a saucepan. When well drained, chop apricots and set aside. Boil the apricot juice with 3 tablespoons unsalted butter, 1/2 teaspoon cinnamon, 1/3 cup sugar, and the grated zest and strained juice of 1 lemon. When thick and syrupy, stir in the chopped apricots and boil several minutes, stirring until thick enough to hold its shape softly in a spoon.

Julia's Kitchen Wisdom Knopf
TagsApricotStone FruitFruitLemonCitrusGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerSimmerSpringSummerCookbooks
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