A little salty, a little sweet... a simple to prepare dessert that will wow the crowd. Hope you think that it is just as good as I do.
Provided by Geoffry Le Cher
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
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.
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