This recipe goes with Vanilla and Apricot Wedding Cake Recipe.
- 3 cups water
- 1 1/3 cups sugar
- 4 cups dried California apricots
- Large pinch of salt
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.