Sunday 04 April 2010
250g/8oz unsalted butter, at room temperature
200g/7oz plump dried apricots (or any other dried fruit such as figs or prunes or a combination)
1 tbsp icing sugar
Start by placing the apricots in warm water – allow to soften and swell in the water for 15 minutes, then drain and remove. Pat dry and chop half of the apricots into small rough pieces. Place the other half in a food processor along with the butter and icing sugar and purée until soft and creamy. Combine with the apricot pieces.
Using a spatula, remove and spoon on to a generous piece of parchment paper, shape into a sausage shape and wrap the parchment paper around. Chill in the refrigerator for at least half an hour before using. Spread on the toasted buns just before serving.
Life & Style blogs
Anal sex study reveals climate of 'coercion'
Ice Bucket Challenge: ALS Association doesn't yet know what to do with all of the money raised
The science of saturated fat: A big fat surprise about nutrition?
The best gowns on the red carpet of 2014 Venice Film Festival
iPhone 6 'release date' firmed up in leaked photos of Apple smartphone
- 1 Students heading off to 'charity challenge' grounded at Gatwick after travel firm goes bust
- 2 Notting Hill Carnival: Woman shares selfie after being ‘punched in face for telling man to stop groping her’
- 3 Daily Show's Jon Stewart destroys Fox News for its Ferguson coverage
- 4 When elitism grips the top of British society to this extent, there is only one answer: abolish private schools
- 5 Like Jennifer Aniston, I am no less of a woman because I am childless
- < Previous
- Next >
iJobs Food & Drink
£30 - 35k + Uncapped Comission (£70k Y1 OTE): Guru Careers: A Business Develop...
£18k + Uncapped Commission (£60k Y1 OTE): Guru Careers: A Graduate Sales Exe...
£25 - 60k (DOE): Guru Careers: A Web Developer / Software Developer is needed ...
£6000 - £50000 per annum + Bonus+Benefits+Package: Harrington Starr: Oracle 11...