---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dairy, Fruits
       Yield: 2 cups
       3 c  Dried apricots (2 lbs)
       2 tb Grated lemon zest
     1/2 c  Fresh lemon juice
     1/2 c  Honey
       3 tb Finely chopped crystallized
   In a heavy saucepan, combine apricots, lemon zest, 1/4
   cup lemon juice and 2 cups water. Bring to a boil.
   Reduce heat to low and simmer, uncovered, for 45
   minutes to 1 hour, or until the apricots are soft.
   Transfer the apricots and the cooking liquid to a food
   processor and puree until smooth. Return to the
   saucepan, along with honey and the remaining 1/4 cup
   lemon juice. Simmer, stirring often, until very thick,
   about 1 hour. Stir in crystallized ginger and let
   cool. (The butter can be stored, covered, in the
   refrigerator for up to 2 weeks or in the freezer for
   up to 6 months.) Source: Eating Well Magazine
   :          November/December 1992
   :          Pg.68
   From the collection of K. Deck