APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)
Provided by Ursula Ferrigno
Categories Fruit Dessert Quick & Easy Apricot Amaretto Spring Summer Family Reunion Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 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 pine nuts (if using). Serve warm or at room temperature.
ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)
A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.
Provided by tigerduck
Categories Dessert
Time 35m
Yield 12 stuffed apricot halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
- Preheat oven to 180°C (355°F).
- Put amaretti cookies into a small bowl and pour the amaretto over it.
- Wash apricots and cut them in halves. Discard the stone.
- Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
- Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
- Fill the apricots with the mixture, ca 1 tablespoon per half.
- Put into a well buttered oven-proof baking dish.
- Pour white wine over apricots.
- Bake for ca 25 minutes or until done.
PASTA AL FORNO (BAKED MACARONI)
Make and share this Pasta Al Forno (Baked Macaroni) recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix one cup of the sauce with the cooked macaroni.
- Mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
- Add salt and pepper to taste and the red pepper flakes.
- Layer sauce on the bottom of a deep casserole.
- Add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
- Sprinkle with 1/3 of the mozzarella.
- Put down a layer of sauce and repeat.
- Add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
- Bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.
Nutrition Facts : Calories 744.2, Fat 28.7, SaturatedFat 15.4, Cholesterol 117.8, Sodium 1191.1, Carbohydrate 84.2, Fiber 7, Sugar 17.9, Protein 35.5
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
BAKED APRICOTS WITH HONEY (ALBARICOQUES AL HORNO CON MIEL)
Make and share this Baked Apricots With Honey (Albaricoques Al Horno Con Miel) recipe from Food.com.
Provided by Kim127
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
- Arrange the apricots in the dish, cut side up.
- Sprinkle the apricots with the almonds and drizzle the honey over the top.
- Dust with the ginger.
- Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
- Remove from the oven and serve at once, with ice cream on the side, if you want.
Nutrition Facts : Calories 145, Fat 6.3, SaturatedFat 2.1, Cholesterol 7.6, Sodium 26.6, Carbohydrate 22.7, Fiber 1.6, Sugar 20.7, Protein 2
BAKED APRICOTS (FRANCE)
This recipe comes from the 2005 cookbook, The Best Recipes in the World. "Roasting them (the apricots) in the oven...intensifies their sweetness and makes average apricots quite suculent."
Provided by Sydney Mike
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F & generously butter a large baking dish.
- Put apricot halves, cut side up & in one layer, in the prepared baking dish.
- Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
- Serve hot with creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 155.2, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 2.3, Carbohydrate 18.9, Fiber 2.3, Sugar 16.8, Protein 1.7
OSSOBUCO AL FORNO - BAKED VEAL SHANKS
There are many versions of ossobuco . This is an easy and really delicious one. Serve over rice or orzo. Adapted from http://www.colavita.com/recipesarchive/recipe.cfm?id=1406. Posted for ZWT7.
Provided by Artandkitchen
Categories Veal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Season shanks with salt and pepper; dust with flour.
- In a large skillet, heat olive oil and butter; brown the shanks.
- Remove to a large baking dish.
- Adjust carrots beside the meat (optional).
- To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
- Stir together, scraping up any browned bits on the bottom of the pan.
- Pour over shanks.
- Cover the veal shank with aluminum foil and.
- bake at 375°F for 1 1/2 hour or until tender and brown.
- Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!
ALMOND CHEESECAKE WITH AMARETTI CRUST
This is a luscious cheesecake with its light fluffy texture. As Giada says "Amaretti are Italian cookies with a distinct almond flavor". If you can't find them in the specialty foods section of the grocery store use any almond-flavored cookie.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
- In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
- In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
- In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
- In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
- Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
- Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
- Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
- Just before serving, press almonds around side of cake.
Nutrition Facts : Calories 456.9, Fat 31.1, SaturatedFat 16.8, Cholesterol 175.2, Sodium 240.6, Carbohydrate 37.1, Fiber 0.8, Sugar 32, Protein 9.3
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The History of Albicocche al Forno
The use of apricots in Italian desserts has been prevalent for many years. The dried and candied versions of the fruit have been used in Italy for centuries. However, the use of fresh apricots in Italian desserts became widespread only in the 20th century. Baked apricots, in particular, have gained popularity in Italy and are now commonly served in households and restaurants across the country.Ingredients
The following are the ingredients required to make albicocche al forno:- 6 fresh apricots
- 6 amaretti biscuits
- 1/4 cup pistachios, chopped
- 2 tablespoon butter, melted
- 2 tablespoon sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1 pinch of salt
Preparation
To prepare albicocche al forno, follow the steps below:- Preheat the oven to 375F.
- Wash and dry the apricots. Cut them in half and remove the pit.
- Place the apricots in a baking dish with the cut side facing up.
- Crumble the amaretti biscuits and sprinkle them over the apricots.
- Sprinkle the chopped pistachios over the apricots as well.
- In a small bowl, mix together the melted butter, sugar, lemon juice, cinnamon, and salt until combined.
- Drizzle the butter mixture over the apricots.
- Bake the apricots for 25-30 minutes until they are soft and slightly caramelized.
- Remove from the oven and let it cool for a few minutes before serving.
Serving
Albicocche al forno can be served warm, room temperature, or chilled. You can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The baked apricots can be garnished with extra pistachios and a sprinkle of cinnamon before serving.Variations
There are several variations of albicocche al forno. Some recipes use a different type of nut instead of pistachios, such as almonds or hazelnuts. Others may suggest using different types of biscuits instead of amaretti. If you don't have fresh apricots, you can also use canned or frozen apricots. Additionally, some recipes call for the addition of honey or maple syrup to the butter mixture to add sweetness to the dish.Conclusion
Albicocche al forno is a simple and delicious dessert that is perfect for summer. This recipe is quick and easy to make and requires minimal effort. The addition of amaretti biscuits and pistachios adds a unique and delicious flavor and texture to the dish. Serve it warm, room temperature, or chilled with your favorite topping and enjoy!Selecting Your Ingredients
One of the most important steps that you can take when making baked apricots with amaretti is selecting high-quality ingredients. The success of this dish hinges on the taste and ripeness of the apricots that you use, as well as the quality of the amaretti biscuits. Look for apricots that are plump and fragrant, with a bright orange-gold color. If the apricots are underripe, they will be too firm and sour, while overripe fruit will be mushy and overly sweet. When shopping for amaretti, opt for a brand that uses high-quality ground almonds and natural flavorings like vanilla.Tips:
- Select ripe and fragrant apricots.
- Choose a brand of amaretti biscuits that contains high-quality ground almonds.
- Look for natural flavorings like vanilla in your amaretti.
Preparing the Apricots
Once you have selected your ingredients, it is time to prepare the apricots for baking. Begin by halving the apricots carefully and removing the pits. While it is tempting to use a spoon to scoop out the pits, this can damage the flesh of the apricots and make them more difficult to work with. Instead, use your fingers to tease out the pit carefully. As you are working with the apricots, be sure to check them for any spots of skin that appear to be darker or moldy. These areas will have a more pronounced flavor and will not bake as well as the rest of the fruit.Tips:
- Halve the apricots carefully, and remove the pits with your fingers.
- Check the apricots for any spots of skin that appear to be darker or moldy, and remove them before baking.
Creating the Filling
One of the most delicious and crucial aspects of your baked apricots will be the filling. This filling typically features crushed amaretti biscuits, sugar, butter, and a hint of lemon zest for added flavor. Start by crushing the amaretti biscuits finely in a blender or food processor, taking care not to over-process them. The mixture should have a sandy texture that will provide a lovely contrast to the juicy apricot flesh. When combining the amaretti with the other ingredients for the filling, be sure to mix well so that everything is evenly distributed. The filling should be sweet without being cloying and have a slight crunch.Tips:
- Crush the amaretti biscuits finely in a blender or food processor, taking care not to over-process them.
- Combine the amaretti with the other ingredients for the filling, and mix well so that everything is evenly distributed.
Assembling the Dish
Now it is time to put everything together and assemble your baked apricots. Begin by preheating your oven to 375 degrees Fahrenheit, and lining a baking sheet with parchment paper. Place each apricot half, cut side up, on the parchment paper, and spoon a generous amount of the filling into each cavity. Once all the apricots are filled, dot them with small pieces of butter to help them brown and crisp up in the oven. Bake the dish for 20-30 minutes, or until the apricots are soft and caramelized and the filling has browned slightly.Tips:
- Preheat your oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Place each apricot half, cut side up, on the parchment paper, and spoon a generous amount of the filling into each cavity.
- Dot the apricots with small pieces of butter to help them brown and crisp up in the oven.
- Bake for 20-30 minutes until the apricots are soft and caramelized, and the filling has browned slightly.
Serving and Presentation
Once your baked apricots with amaretti are finished cooking, it is time to serve them up for maximum effect. This dish can be enjoyed on its own, or topped with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. To make your baked apricots look even more impressive, consider serving them on individual plates with a sprig of fresh mint or a dusting of powdered sugar. You can also drizzle a bit of honey or balsamic vinegar over the top of the apricots to add another layer of flavor.Tips:
- Enjoy your baked apricots on their own or served with whipped cream or vanilla ice cream.
- Serve on individual plates with a sprig of fresh mint or a dusting of powdered sugar.
- Drizzle a bit of honey or balsamic vinegar over the top of the apricots for added flavor.