Skip to main content
Epicurious
Cookbooks

Apricot Filling

Recipe information

  • Yield

    Enough for a 9-inch, 3-layer cake

Ingredients

Preparation

  1. Pour the contents of three 17-ounce cans of unpeeled apricot halves into a sieve set over a saucepan. When well drained, chop apricots and set aside. Boil the apricot juice with 3 tablespoons unsalted butter, 1/2 teaspoon cinnamon, 1/3 cup sugar, and the grated zest and strained juice of 1 lemon. When thick and syrupy, stir in the chopped apricots and boil several minutes, stirring until thick enough to hold its shape softly in a spoon.

Julia's Kitchen Wisdom Knopf
TagsApricotStone FruitFruitLemonCitrusGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerSimmerSpringSummerCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.