Apricots with Amaretto Syrup (Albicocche Ripiene)
A sophisticated Italian dessert featuring poached apricots in a rich Amaretto syrup, topped with crushed amaretti cookies and optional pine nuts. This elegant dish combines the sweetness of apricots with the distinct almond flavor of Amaretto and cookies.
Ingredients
- •10 whole firm-ripe large apricots
- •2 tablespoons unsalted butter
- •3 tablespoons sugar
- •⅔ cup Disaronno Amaretto liqueur
- •6 cookies amaretti
- •1½ tablespoons chopped pine nuts
Cooking Instructions
- 1.
Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
10 min
- 2.
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.
5 min
- 3.
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.
20 min
- 4.
Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
5 min
- 5.
Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
8 min
- 6.
Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.
2 min
