Ingredients
- 2 lemon zest (grated)
- 475 ml water
- 120 ml honey
- 120 ml lemon juice (fresh)
- 60 ml lemon juice
- 45 gr crystallized (finely chopped)
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 quarter 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.)
