I just made apricot butter for the first time and am astonished at how easy it was and how well it worked. I put a pound of dried apricots ($2.99 lb at TJ) in a 1-qt slow cooker with 1 cup sugar and 1 cup water and cooked them on Low for 5 hours. The fruit got almost candied and the syrup got intense. I drained off the syrup (which I am going to use in my tea) and pureed the apricots in the Cuisinart, yielding nearly a quart of a lovely spread which I intend using as a pastry filling, but I have already tried it on hot buttered toast and, yes. The same thing could be done with prunes. I am done with paying ten dollars a jar for lekvar. BTW before pureeing, the half-candied apricots in thick syrup made me think that, not pureed but with a slosh of liqueur, this would make a nice ice cream topping.