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.


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