Apricots With Amaretto Syrup (Albicocche Ripiene)

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Peel apricots with a vegetable peeler, then halve and pit.
2. Finely chop 2 halves and set aside.
3. 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.
4. Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch.
5. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
6. Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
7. Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened.
8. Cool syrup slightly.
9. Spoon syrup over apricots and sprinkle with macadamia nuts(if using).
10. Serve warm or at room temperature.
11. *Can be made 3 hours ahead and kept, loosely covered, at room temperature.