Apricot butter: A summer spread to elevate your baking

Velvety spread made from seasonal fruits is my way of making "butter" for challah, fresh rolls, or cookies. It resembles lemon curd, a classic lemon dessert, but citrus fruits are not the dominant ingredient. The main product in the recipe is ripe apricots, but the proportions of other ingredients are significant, too.

It's a shame not to take advantage of all the seasonal delicacies in the summer. When fruits are already at good prices, I buy more and process them in various ways: jams, preserves, fruit butter, and sweet spreads. This is how I tested the viral recipe for apricot butter. I knew the preparation technique from the lemon curd recipe, but we skipped the raw eggs.

What distinguishes apricot butter is its colour, thanks to ripe, juicy, yet firm fruits. It's best to choose specimens that don't have bruised skins and are slightly soft but not overripe. You can process them with the skin on, but washing them thoroughly with a mixture of water and baking soda or water and citric acid is best. Once dried, the apricots can be pitted and used in the recipe. And for that taste, it's worth it!

For half a kilo (1 pound) of apricots, prepare 180 grams (6 ounces) of butter (good quality, preferably 82%), 5 tablespoons of icing sugar (you can use less if the apricots are lovely), and 2 tablespoons of lemon juice.

1. Cut the apricots into smaller pieces and place them in a pot.
2. Add lemon juice and the butter cut into smaller pieces.
3. Simmer the mixture on medium heat until the fruits break down. Stir occasionally to prevent anything from burning.
4. Let it cool slightly, blend, strain through a sieve (for an ideal consistency), and pour into sterilised jars. The best jars have a clasp closure.

Apricot butter can be stored in the refrigerator for up to 5 days, but it is so delicious that it disappears quickly. A small amount of powdered turmeric can enhance its colour (and flavour). It's a perfect colouring agent and also a carrier of oriental flavour notes.