Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: Nay-nay on November 21, 2011, 01:04:45 am

Title: Apricot Butter/Curd
Post by: Nay-nay on November 21, 2011, 01:04:45 am
I have modified this from a recipe I have from 'The Family Circle -Jams and Preserves' book. It is lip smacking!!  ;)
Add into TMX bowl:
*100g Apricot Jam (fresh made using 1kg apricots to 1kg sugar 25-30mins varoma -100oC speed 1-2)
4 eggs
100ml lemon juice
180g unsalted butter
80oC, speed 3, 7-8min
Enjoy on freshly made scones (http://www.forumthermomix.com/index.php?topic=2344.75).
*To make with dried apricots rehydrate 100g in 125ml boiling water for 30min and add 125g caster sugar.
 :)
Title: Re: Apricot Butter/Curd
Post by: cookie1 on November 21, 2011, 01:53:11 am
This sounds very nice. I was trying to think of something more descriptive to say. I can just imagine how lovely it would be on scones or even toast in the morning. Definitely to be made.
Title: Re: Apricot Butter/Curd
Post by: Mary Brown on November 21, 2011, 03:06:31 am
yumm... another great addition to my Thermomix recipe folder.... thanks Nay-nay.... :)
Title: Re: Apricot Butter/Curd
Post by: JulieO on November 21, 2011, 03:12:03 am
Yes thank you.  I made some apricot jam a couple of days ago so will use some of that to make this.  Yum.   :)
Title: Re: Apricot Butter/Curd
Post by: achookwoman on November 21, 2011, 03:13:06 am
Nay-nay,  does the amount of dried make enough as a substitute in the recipe?
Title: Re: Apricot Butter/Curd
Post by: Nay-nay on November 21, 2011, 03:22:36 am
The amounts mentioned with the * is what you substitute. After soaking the 100g dried apricots add with the water they soaked in and the sugar to the eggs, butter and lemon.  :) I used 100g of jam but looking at it again could very well use 200g. But mine turned out great.
Title: Re: Apricot Butter/Curd
Post by: Nay-nay on December 02, 2011, 06:50:25 am
I made this again today following this recipe - it was far too lemony (not like last time) So even though this is the original recipes measure I would only put in a squeeze (20-40g) of lemon so the apricotty flavour comes through. My sister still loved it but I know how yummy the last batch was.  :-))
Title: Re: Apricot Butter/Curd
Post by: elelvee on December 18, 2011, 05:12:42 am
Yummmmm. How long is it safe to keep this? I want to make it as a Christmas present and have all the details on the labels.
Title: Re: Apricot Butter/Curd
Post by: cookie1 on December 20, 2011, 06:57:40 am
I think it would be best kept in the fridge and should keep for at least a couple of weeks I should think.
Title: Re: Apricot Butter/Curd
Post by: elelvee on December 20, 2011, 07:21:41 am
Thanks Cookie
Title: Re: Apricot Butter/Curd
Post by: Nay-nay on December 21, 2011, 01:55:11 am
Yeah - I put a 2 week used by date on my bottles I give away.  ;)
Title: Re: Apricot Butter/Curd
Post by: AliRo on June 19, 2012, 06:17:11 am
I just made this to put on some scones.  I personally think it needs to be a bit more apricot-y.  I did use the dried apricot method though, whether or not that made any difference.  I think I will soak some more dried apricots, finely chop, and mix through my existing mixture to make it a bit more apricot-y and add a bit of texture too.
Title: Re: Apricot Butter/Curd
Post by: Nay-nay on June 27, 2012, 03:08:11 am
good idea!:D