Apricots With Amaretto Syrup Albicocche Ripiene Recipe

Apricots With Amaretto Syrup Albicocche Ripiene

From mystic_river1 17 years 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.

10 firm-ripe large apricots shopping list
2 tablespoons unsalted butter shopping list
3 tablespoons sugar shopping list
2/3 cup Disaronno amaretto liqueur shopping list
6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets), crumbled (1/3 cup) shopping list

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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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.
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" 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.
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mystic_river1 Bradenton, Florida

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Reviewed by 3 people

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.

vino4dino in Baltimore loved it

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