Apricots With Amaretto Syrup (Albicocche Ripiene)

Ingredients

Directions

1. 1

   Peel apricots with a vegetable peeler, then halve and pit.

2. 2

   Finely chop 2 halves and set aside.

3. 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. 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. 5

   Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

6. 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. 7

   Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened.

8. 8

   Cool syrup slightly.

9. 9

   Spoon syrup over apricots and sprinkle with macadamia nuts(if using).

10. 10

    Serve warm or at room temperature.

11. 11

    *Can be made 3 hours ahead and kept, loosely covered, at room temperature.