In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.
Apricots with Amaretto syrup can be made 3 hours ahead and kept, loosely covered, at room temperature.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
Step 2
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.
Step 3
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.
Step 4
Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
Step 5
Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
Step 6
Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.
Recipe notes
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