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...
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