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
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.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.