95 apricot butter recipes

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Spice muffins with cinnamon, cloves, and nutmeg topped with butter and cinnamon sugar. Use applesauce, plums, apricots, pears, or squash for variety.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Two-ingredient fruit butter made from dried apricots simmered in water and pureed smooth. No sugar, no pectin, no canning needed. Just dried fruit and water.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Low-fat apricot cardamom bars with apricot nectar, finely snipped dried apricots, and applesauce in the batter, finished with an apricot icing drizzle. Fragrant and easy.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.