Apricots with Amaretto Syrup (Albicocche Ripiene)

Ingredients

• ²/₃ cup Disaronno Amaretto liqueur
• 1 ½ tablespoons pine nuts
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets)
• 10 firm-ripe large apricots

Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside. 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 simm...

View full recipe at Epicurious