Apricot Filling

• 12 ounces dried apricots, chopped
• 2 tablespoons sugar, or more to taste, depending on the sweetness of the fruit
• 1 teaspoon fresh lemon juice
• ½ teaspoon cinnamon, optional

Place apricots in a saucepan. Add sugar, lemon juice, and just enough water to barely cover the fruit. Bring to a boil and reduce to a simmer. Cook down the dried fruit until reduced and thick, 15 to 20 minutes. Add cinnamon, if using. Transfer the cooked fruit to a food processor and pulse 3 to 4 times until desired consistency is reached.   As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 - Subscribe Now.