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.
OFF HEAT, WHISK IN:
Peaches can be substituted for the apricots
Melt butter in a sauté pan over medium heat. Add apricots and cook, stirring occasionally until softened, about 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.)
Per 2 Tbsp.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 3mg 0%
Carbs 14g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.