Apricots With Amaretto Syrup (albicocche Ripiene)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.