Apricots with Amaretto Syrup (Albicocche Ripiene)

Ingredients

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

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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