Ingredients for Danish Apricot Filling
- Dried Apricot
- ½ cup water
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon almond extract
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How to Make Danish Apricot Filling
- Combine 1 pound fresh apricots (pitted and halved), ½ cup water, and ¾ cup granulated sugar in a medium saucepan.
- Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, or until apricots are very soft and have absorbed most of the liquid. Stir occasionally to prevent sticking.
- Carefully transfer the cooked apricots to a food processor or blender. Puree until completely smooth.
- Pour the apricot puree into a bowl. Stir in 2 tablespoons of fresh lemon juice and 1 teaspoon of almond extract.
- Scrape the filling into an airtight container.
- Allow to cool completely to room temperature before sealing and refrigerating. This allows the filling to thicken properly.
- Refrigerate for at least 2 hours before using. Will keep refrigerated for up to two weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
811g
Fat
0g
Carbs
71g
