Best Apricots With Amaretto Syrup Albicocche Ripiene Recipes

Apricots with Amaretto Syrup (Albicocche Ripiene) image

Provided by Ursula Ferrigno

Yield Makes 6 servings

Number Of Ingredients 6

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)

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) image

Provided by tigerduck

Categories Dessert

Time 35m

Yield 12 stuffed apricot halves, 4 serving(s)

Number Of Ingredients 8

6 -8 apricots (but have some extra ones ready)
80 g amaretti cookies (2 7/8 ounces)
80 g sugar (2 7/8 ounces)
1 egg yolk
1/4 cup Amaretto
1/3 cup white wine
butter, for greasing
12 blanched almonds

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.

Apricots with Amaretto Syrup image

Provided by Geoffry Le Cher

Time 30m

Number Of Ingredients 8

20 dried apricots
2 Tbsp unsalted butter
3 Tbsp sugar
2/3 c disaronno amaretto liqueur
1/3 c disaronno amaretto liqueur
2/3 c water
3 biscotti, crumbled (about 1/3 cup)
2 Tbsp toasted pine nuts for garnish

Steps:

1. Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).
2. The next day...
3. Drain apricots and reserve liquid.
4. Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
5. Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
6. Add additional 1/3 cup Amaretto liqueur, over low heat. (Be careful that the mixture does not ignite!)
7. Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
8. Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
9. Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.