Author Topic: Apricot Butter/Curd  (Read 6079 times)

Offline Nay-nay

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Apricot Butter/Curd
« 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.
*To make with dried apricots rehydrate 100g in 125ml boiling water for 30min and add 125g caster sugar.
 :)

Offline cookie1

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Re: Apricot Butter/Curd
« Reply #1 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.
May all dairy items in your fridge be of questionable vintage.

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Offline Mary Brown

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Re: Apricot Butter/Curd
« Reply #2 on: November 21, 2011, 03:06:31 am »
yumm... another great addition to my Thermomix recipe folder.... thanks Nay-nay.... :)
Lifes like a box of chocolates, you never know what you're going to get................

Offline JulieO

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Re: Apricot Butter/Curd
« Reply #3 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.   :)

Offline achookwoman

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Re: Apricot Butter/Curd
« Reply #4 on: November 21, 2011, 03:13:06 am »
Nay-nay,  does the amount of dried make enough as a substitute in the recipe?

Offline Nay-nay

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Re: Apricot Butter/Curd
« Reply #5 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.

Offline Nay-nay

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Re: Apricot Butter/Curd
« Reply #6 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.  :-))

Offline elelvee

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Re: Apricot Butter/Curd
« Reply #7 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.

Offline cookie1

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Re: Apricot Butter/Curd
« Reply #8 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.
May all dairy items in your fridge be of questionable vintage.

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Offline elelvee

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Re: Apricot Butter/Curd
« Reply #9 on: December 20, 2011, 07:21:41 am »
Thanks Cookie

Offline Nay-nay

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Re: Apricot Butter/Curd
« Reply #10 on: December 21, 2011, 01:55:11 am »
Yeah - I put a 2 week used by date on my bottles I give away.  ;)

Offline AliRo

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Re: Apricot Butter/Curd
« Reply #11 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.

Offline Nay-nay

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Re: Apricot Butter/Curd
« Reply #12 on: June 27, 2012, 03:08:11 am »
good idea!:D