Prep 20 mins
Cook 30 mins
These are reminiscent of the Italian combination of peaches and Amaretto but Chef Ursula Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liquer, that plays up the complexity of the sweet-and-tart fruit. Since this is made with Disaronno Amaretto liqueur - it needs to be show-cased up there with all the other wonderful desserts. Gourmet Magazine, April 2008 edition. Will be using this for an upcoming birthday bash & served with some decadent ice cream.
- 10 firm-ripe large apricots
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 2⁄3 cup disaronno amaretto liqueur
- 6 amaretti, crumbled (Italian almond macaroons, if paper-wrapped, use 3 packets)
- 1 1⁄2 tablespoons chopped toasted macadamia nuts, for sprinkling (optional)
- 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 and sprinkle with macadamia nuts(if using).
- Serve warm or at room temperature.
- *Can be made 3 hours ahead and kept, loosely covered, at room temperature.