In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food processor and puree until smooth.
Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool.
The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months
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