Apricot Whip
This recipe is from martha stewart kids magazine, and is used as a filling for the cakes in recipe #. i made a half sized version of the cakes, so i only made a half recipe of this. this also made for good baby food. :) this is the darker orangey stuff in the photos.
Steps
Put apricots and water in a medium pan.
Cover and bring to a boil.
Reduce heat to low.
Cook until very tender.
Using a slotted spoon , transfer to baking sheet to cool slightly.
Puree apricots and salt in a food processor until completely smooth and the consistency of thick jam.
Let cool.
Refrigerate airtight for up to 1 day.
Ingredients
dried apricots, water, salt