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How can I use the remainders of a pure in a cookie recipe?
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I mascerated and pureed apricots, using lemon juice as the liquid, and then I have been running the puree through the sieve, yielding one cup of liquid. I’m unsure of the weight of this remaining fiber. It’s still wet and I think if I add it to a recipe like a cookie it’s going to sog it up. If not, I am fine disposing of it. Any thoughts bakers? Thank you!
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