Title: Apricot-honey butter
 Categories: Dairy, Fruits
      Yield: 2 Cups
 
      3 c  Dried apricots (2 lbs)
      2 tb Grated lemon zest
    1/2 c  Fresh lemon juice
    1/2 c  Honey
      3 tb Finely chopped crystallized
           Ginger
 
  In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon
  juice and 2 cups water. Bring to a boil. Reduce heat to low and
  simmer, uncovered, for 45 minutes to 1 hour, or until the apricots
  are soft. Transfer the apricots and the cooking liquid to a food
  processor and puree until smooth. Return to the saucepan, along with
  honey and the remaining 1/4 cup lemon juice. Simmer, stirring often,
  until very thick, about 1 hour. Stir in crystallized ginger and let
  cool. (The butter can be stored, covered, in the refrigerator for up
  to 2 weeks or in the freezer for up to 6 months.)