1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight

In a food processor using the "S" blade, process the apricots and macadamias to a smooth butter.

Yeild: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.

Serving Suggestions: Great as a topping for sliced apples, pears, jicama and chayote.