Recipe
Apricots With Amaretto Syrup Albicocche Ripiene Recipe
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Mystic_river1 / All my dishes 1 year, 8 months ago
Adapted from a new recipe in this month's Gourmet by Ferrigno-with a few subtle changes I have made it more to my liking.
Prep:5m Cook:40m Servings:6
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 Mystic_rive |
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Fans
Ingredients
- 10 firm-ripe large apricots
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 2/3 cup Disaronno Amaretto liqueur
- 6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets), crumbled (1/3 cup)
Directions
- Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
- Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
- Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
- Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
- Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
- Spoon syrup over apricots Serve warm or at room temperature.
- *can be made 3 hours ahead and kept, loosely covered, at room temperature.
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Average score: 3.7 / 5
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vino4dino 1 year, 8 months ago said:
Mmmm! I want some now. The great thing about recipes like this is that once you have finished making it and while eating and loving it, you know there is almost no place in the world you could even order this. That makes me feel most fortunate.
mystic_river1 1 year, 8 months ago said:
Thank you for the rating and comment Dino Appreciate it.
minitindel 1 year, 8 months ago said:
Sounds different but good thank you
juliecake 1 year, 8 months ago said:
Another marvelous combo, gotta love this! Thanks.