> Julia Altshuler
>
>Mark Thorazine wrote:
>
>> Any suggestions how to proceed further? What sort
>> of machine could handle dried apricots, turning them
>> into a paste? I could perhaps make the hazelnut butter
>> in the Champion, then combine it with the apricots
>> made using some other machine, if I knew what that
>> machine was. Perhaps a meat grinder?

Definitely try a meat grinder... or use a food mill if preparing Apricot Butter
(barak lekvar)... I'd not trust a food processor lest you ruin your ingredients
by over processing. Lekvar is the thick prune butter used a filling in baked
products... made with apricots it's called "barak lekvar". Both are readily
available already prepared... prepared barak lekvar probably costs less than
making your own as decent dried apricots can be costly.. the best quality and
least costly I've found can be had from the sun-maid site; whole or in slabs...
I'd choose slabs for your usage... whole is too good to chop up.

Apricot Slabs 6 Lbs. $28.50
Extra Fancy Apricots 6 Lbs. $37.00

http://altapacific.com/secure/sunmaidgs/default.asp

http://altapacific.com/secure/sunmai...pt_id=5&flag=1

>A blender. Add a few drops of water (or that hazelnut milk), enough to
>cover the blades, and a handful of dried apricots. Process. Add a few
>more drops of liquid. Keep a close eye on the amount of liquid to get
>the smallest amount possible that will still allow the blender to work.
> I've made pastes from dried fruits this way many times. If you don't
>mind something a little wetter and smoother (better, in my opinion, but
>I don't know what consistency you're shooting for), soak the apricots in
>the liquid first or heat the apricots + liquid combination in a sauce pan.
>
>--LiaR

Apricot froth... BLECH!

Moron, Idiot, Imbecile, FRAUD!


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