Apricot lekvar from The Pie and Pastry Bible by Rose Levy Beranbaum

  • dried apricots
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 25, 2019

    This apricot lekvar is delicious and easy to make. Thick, but still spreadable, texture. I used sulfite-free organic dried apricots - I always think their flavor is more complex than that of other dried apricots and since this lekvar is primarily dried apricots, their flavor dominates. I substituted plain brandy for the apricot or peach brandy specified in the recipe - still delicious. It's kept very well in the freezer and thaws quickly. [Cross-post for The Pie and Pastry Bible/Rose's Heavenly Cakes.]

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