No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apricot Puree

This recipe goes with Vanilla and Apricot Wedding Cake Recipe.

  • Yield: Makes 4 cups
Apricot Puree

Photography: Sang An

Source: Martha Stewart Weddings, Fall 2011


  • 3 cups water
  • 1 1/3 cups sugar
  • 4 cups dried California apricots
  • Large pinch of salt


  1. Bring all ingredients to a simmer in a small pan. Simmer over low heat for 8 minutes. Turn off heat, cover, and let steep until apricots are softened, at least 30 minutes. Puree warm apricots with only a little liquid until almost smooth, about 2 minutes. Add remaining liquid; puree until smooth. Let cool completely. Puree will keep, refrigerated, up to 2 weeks.

Reviews (0)