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Breakfast / Brunch

Fresh Apricot Praline Butter

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.

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Ingredients

MELT:

STIR:

OFF HEAT, WHISK IN:

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 3–5 minutes.

Off heat, 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.

After the apricots have cooked down a bit, stir in the preserves and brown sugar until melted.

Nutritional Facts

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