BRANDIED APRICOT BUTTER
Instructions:
- ½ cup (4 ounces, 1 stick) unsalted butter, softened;
- ¼ cup good-quality apricot preserves;
- 2 tablespoons brandy;
- 1 tablespoon finely grated orange zest;
- Pinch of fine sea salt.
- Using the back of a wooden spoon or an electric hand mixer, beat the butter until light and creamy. Add the preserves, brandy, orange zest, and salt and beat until well combined. Chill until firm. Bring to room temperature before serving. The butter will keep in the fridge for up to 1 week.