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Apricots with Amaretto Syrup (Albicocche Ripiene)

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Apricots with Amaretto Syrup (Albicocche Ripiene)

Apricots with Amaretto Syrup (Albicocche Ripiene)

amanda

Equipment

  • Kitchen Aid Stand Mixer with Bowl Accessories

  • Silicone Spatula Set (Premium Quality)

  • Chef's Knife, 8-Inch

  • Citrus Juicer

  • Cuisiniere Cooking Pot (3 Qt.)

  • Nonstick Skillet with Lid

  • Digital Kitchen Scale

  • Mandoline Slicer

  • Measuring Cups and Spoons Set

  • Stainless Steel Mixing Bowl

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)

  • 1 1/2 tablespoons chopped pine nuts for sprinkling (optional)

Instructions

1

Instruction 1

Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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

Instruction 5

Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
6

Instruction 6

Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.
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