Ready the bagels. And hurry.
A first look at the rather gray-hued spread will not prepare you for the entirely sunny burst your tongue is about to discover in this cool, creamy condiment. There's not a thing in your kitchen you aren't gonna want to spread this on.
Apricots are surely the dominant flavor, but the finished product is greater than the sum of its parts. Ground pecans give the spread heft and depth to balance the fruit's sugar. Meanwhile, a little silken tofu smooths it out and lightens it up to keep it fluffy and creamy rather than nut-butter dense. Grapefruit zest adds a floral element. All around, a handy addition to your baked goods routine.
1/2 cup dried apricots
1 cup unsweetened apple juice (look for a brand that contains nothing but pressed apples)
6 oz silken tofu (half of an aseptic box)
1/2 cup unsalted pecan halves
1 tsp grapefruit zest
Bring apricots and apple juice to a boil in a small covered pot. Reduce heat to medium-low and continue to simmer steadily, covered, for 15 minutes, until apricots are very tender.
Meanwhile, add tofu to a wide-mouth quart jar. Grind pecans to a fine meal in a coffee grinder and add to jar along with grapefruit zest.
When the apricots are ready, let cool a few minutes before carefully adding the contents of the pot to the jar. Blend with an immersion blender until very smooth. Refrigerate until ready to use.