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Apricot Butter with Moscato, Vanilla & Rosemary

This sweet and tangy apricot butter is perfect with strong soft cheese & crackers

Course Appetizer
Cuisine American
Keyword apricot butter
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1/2 vanilla bean
  • 1 1/2 cups Moscato wine
  • 2 cups dried apricots
  • 1/2 cup honey
  • 2 rosemary sprigs about 3 inches each
  • 1/2 tsp red pepper flakes, use less if you want it less spicy
  • 1/2 lemon, juiced
  • 1/4 tsp kosher or sea salt

Instructions

  1. Scrape the seeds off the vanilla bean and place the seeds and the bean pod in a saucepan along with the wine, apricots, honey, rosemary and pepper flakes

  2. Bring to a boil and reduce to a simmer until apricots are very soft and liquid has been absorbed, about 35 to 40 minutes (mine took 40 minutes)

  3. Remove from heat and let cool for 10 minutes and remove the vanilla bean pod and the stems of the rosemary sprigs, some of the rosemary will be left behind, that's fine.

  4. Pour the contents of the saucepan into a food processor and add the lemon juice and salt, puree until smooth

  5. Transfer to a lidded container and keep in the refrigerator until ready to use

  6. Serve room temperature with crackers and soft cheese like blue, brie or goat

  7. Can also be served warm over chicken or pork dishes