Both sweet and tart,
our Fresh Apricot Praline
Butter is better than any
jelly you could ever plop
atop a biscuit. Plus, you can
make it ahead, and keep it
in the fridge for using just
like jams or jellies on other
breakfast breads.
Makes
about 2 cups
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
MELT:
STIR:
OFF HEAT, WHISK IN:
Test Kitchen Approved
Peaches can be substituted for the apricots
Instructions
Melt butter in a sauté pan over medium heat. Add apricots and cook, stirring occasionally until softened, about 5 minutes.
Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon. Bring mixture to a boil, and boil without stirring 3–5minutes.
Offheat, whisk in cream (the mixture will sputter) and rum, then add pecans.
Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (You may substitute 3/4 cup chopped dried apricots for fresh.)
After the apricots have cooked down a bit, stir in the preserves and brown sugar until melted.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 2 Tbsp.
Calories: 114
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 3mg 0%
% Daily Value*
Carbs 14g 4%
Fiber 1g 4%
Protein 1g
*Percent Daily Values are based on a 2,000 calorie diet.
