Apricot-Mascarpone-Rosemary Butter

Apricot-Mascarpone-Rosemary Butter

Apricot-Mascarpone-Rosemary Butter adds something special to your morning buttermilk biscuits. 

Apricot-Mascarpone-Rosemary Butter
Makes 1 pound

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Ingredients
  1. 1 (1-pound) package unsalted butter, softened
  2. ½ cup apricot preserves
  3. ½ cup mascarpone cheese
  4. 1 tablespoon chopped fresh rosemary
  5. ½ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and remaining 4 ingredients at medium-high speed until combined. Cover, and refrigerate for up to 5 days, or freeze up to 3 months.
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