Yield: 2 quarts
Notes: VARIATIONS:
Fig Filling. Substitute 2 lb dried figs, cooked and chopped, for the apricots. Increase lemon juice to 1 cup.
Prune-Date Filling. Substitute 1 lb cooked, pitted, and chopped prunes and 1 lb chopped dates for the apricots.
Categories: Dessert Fillings, Desserts
2 pounds dried apricots
2 cups water
1 pound granulated sugar
4 ounces all-purpose flour
1/2 teaspoon salt
1/2 cup lemon juice
1 pound margarine
1. Cook apricots and water together. When cooked, chop apricots.
2. Add sugar, flour, salt, and lemon juice to apricots. Cook to a paste.
3. Blend margarine into hot mixture.
Notes: VARIATIONS:
Fig Filling. Substitute 2 lb dried figs, cooked and chopped, for the apricots. Increase lemon juice to 1 cup.
Prune-Date Filling. Substitute 1 lb cooked, pitted, and chopped prunes and 1 lb chopped dates for the apricots.
Categories: Dessert Fillings, Desserts
2 pounds dried apricots
2 cups water
1 pound granulated sugar
4 ounces all-purpose flour
1/2 teaspoon salt
1/2 cup lemon juice
1 pound margarine
1. Cook apricots and water together. When cooked, chop apricots.
2. Add sugar, flour, salt, and lemon juice to apricots. Cook to a paste.
3. Blend margarine into hot mixture.
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