Apricot-Cream Cheese Spread

This is the cream cheese spread that earns a permanent spot on the brunch table. Dried apricots simmer in water for 10 minutes until soft and plump, then drain and fold into beaten cream cheese with orange marmalade, a splash of milk, and chopped pecans.

The marmalade is what makes the flavor interesting. Its slight bitterness from the orange peel cuts through the richness of the cream cheese and complements the sweet-tart apricot without making the spread taste like jam. The pecans add crunch that the smooth base needs.

Simmering the dried apricots before adding them is worth the extra step. Raw dried apricots in a spread stay chewy and can feel too intense. After 10 minutes of simmering and draining, they’re soft enough to blend into the cream cheese without dominating it.

Spread on crackers for an appetizer, on a toasted bagel for brunch, or on an English muffin any time. Makes about 3.5 cups, which keeps well refrigerated for up to a week.

Kitchen Tips

• Beat the cream cheese until it’s completely smooth and fluffy before adding the other ingredients. Starting with cold cream cheese creates lumps that don’t fully incorporate.
• Drain the apricots well after simmering. Excess water will make the spread too loose.
• Stir in the pecans last so they stay distinct in the spread rather than getting worked into the cream cheese.
• For a smoother spread, pulse the simmered apricots in a food processor before adding to the cream cheese.

Variations

• Walnut version: Swap pecans for walnuts for a slightly more bitter, robust crunch.
• Ginger kick: Add ¼ teaspoon of ground ginger to the spread for warmth that plays beautifully against the apricot and marmalade.