Brandied Apricot Butter

• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac or other brandy
• 2 tablespoons light brown sugar
• 2 sticks unsalted butter, softened
• Salt
• Crusty country bread, for serving

1. In a small saucepan, soak the apricots in the Cognac for 10 minutes.
2. Bring to a boil, then carefully ignite with a long match.
3. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved.
4. Transfer to a food processor and let cool.
5. Add the butter and process until fairly smooth.
6. Season the butter with salt.
7. Scrape the apricot butter into a large ramekin and serve with crusty bread

dried apricots, cognac, light brown sugar, butter, salt, crusty country bread

Taken from www.foodandwine.com/recipes/brandied-apricot-butter (may not work)