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.
200ml of cream
12 amaretti biscuits
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.