Ingredients
-
6
-
1/2
-
3
-
1
-
1
-
2
-
1/2
-
12
-
-
-
-
-
-
-
Directions
Aged Cheese With Apricot Paste and Toasted Almonds, A wonderful little appetizer which can be made well in advance This is an adopted recipe, not quite what i bargained for taste wasnt very good , A wonderful little appetizer which can be made well in advance This is an adopted recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put the Apricots in a Small Bowl and Cover With Warm Water. |
|
2
Done
|
Cover Bowl and Set Aside 30 Minutes. |
|
3
Done
|
Drain, Reserving Liquid. |
|
4
Done
|
Pure Plumped Apricots in a Food Processor With 1/3 Cup Reserved Soaking Liquid Until Very Smooth. |
|
5
Done
|
Scrape Down the Sides of the Bowl as Needed. |
|
6
Done
|
Put the Pure Into a Small Saucepan With the Sugar and Lemon Juice. |
|
7
Done
|
Bring to a Boil Over Medium-High Heat, Stirring Often. |
|
8
Done
|
Then Reduce Heat to Medium-Low and Cook Until the Pure Thickens Slightly and Deepens in Color, About 12 Minutes. |
|
9
Done
|
Stir Often. |
|
10
Done
|
If Necessary, Reduce Heat or Remove Pan from Heat For a Few Moments to Avoid Scorching. |
|
11
Done
|
Little by Little, Sprinkle Pectin Over the Fruit, Stirring Constantly to Help It Dissolve. |
|
12
Done
|
When All the Pectin Has Been Stirred in, Increase Heat to Medium-High and Cook 1 Minute Longer, Stirring Constantly. |
|
13
Done
|
Transfer to an 8-Inch Square Pan, Spreading Evenly. |
|
14
Done
|
Let Cool Completely, Then Cover and Refrigerate Until Fully Set, About 2 Hours. |
|
15
Done
|
the Paste May Be Made Up to a Week in Advance and Refrigerated, Covered. |
