Roast apricots with amaretto

all details

In theory, the season lasts the summer months, with the end of December the peak, but with such a fickle fruit it's best to make the most of what's at hand. It is a fruit that must ripen on the tree because its flavour won't improve once it is picked, though a firm apricot will soften if left at room temperature.

Ingredients

  • 15 apricots
  • unsalted butter
  • amaretto liqueur
  • 200ml of cream
  • 12 amaretti biscuits

Method

Preheat the oven to 180C.

Wash 15 apricots, cut each in half and remove the pit. Rub a little unsalted butter on an oven tray and lay the apricots on it, cut side down. Roast for 15 minutes or so until soft. Remove and cool.

Place 5 apricot halves in each serving dish. Cover with 2 tablespoons of amaretto liqueur per dish. Whip 200ml of cream and spoon a dollop on each.

Place 12 amaretti biscuits in a paper bag and crush with a rolling pin. Sprinkle the biscuit pieces on the cream and serve.

Makes enough for 6 desserts.

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  • Cuisine - Italian
  • Course - Dessert

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