Ingredients

How to make it

  • 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.

Reviews & Comments 4

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  • juliecake 17 years ago
    Another marvelous combo, gotta love this! Thanks.
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  • minitindel 17 years ago
    sounds different but good thank you
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  • mystic_river1 17 years ago
    Thank you for the rating and comment Dino Appreciate it.
    Was this review helpful? Yes Flag
    " It was excellent "
    vino4dino ate it and 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.
    Was this review helpful? Yes Flag

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