“Not much tops a piping hot biscuit for breakfast, or tea, or just plain snack time - as this butter. It is better than any jelly you could plop atop a steaming hot biscuit! :) It can be kept in the fridge for using just like jams or jellies on other breakfast breads. CuisineAtHome.com - Issue 83 - 10/2010 edition.Since biscuits are a Southern tradition this butter is a fitting stand-in for jams and jellies. (Peaches can be substitued for the apricots.:)”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
  2. Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
  3. Bring mixture to a boil, and boil without stirring 3-5 minutes.
  4. Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
  5. Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

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