Apricot Amaretto Sauce Recipes

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POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     parfaits and trifles, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

Steps:

  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
  • Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
  • To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams

AMARETTO APRICOTS WITH WALNUTS TERIYAKI



Amaretto Apricots With Walnuts Teriyaki image

You can serve this with cocktails or on a dessert tray. They are both sweet and savory. From The New Carry-Out Cuisine. It is hard to stop nibbling on these!

Provided by cookiedog

Categories     Dessert

Time 50m

Yield 50 Nibbles

Number Of Ingredients 12

2 cups walnut halves
1/4 cup soy sauce
3 tablespoons dark rum or 3 tablespoons sake
2 tablespoons sesame oil
1 garlic clove, crushed
1 teaspoon ground ginger
Tabasco sauce
1 tablespoon dark brown sugar
kosher salt
2 -5 tablespoons Amaretto (or 1/2 teaspoon almond extract and 2 1/2 tsp. water) or 1 -3 tablespoon Amaretto, to taste (or 1/2 teaspoon almond extract and 2 1/2 tsp. water)
1 (8 ounce) package cream cheese, softened
1 lb dried apricot halves

Steps:

  • Line a jelly-roll pan with foil.
  • Spread the nuts on the foil lined pan.
  • Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
  • Pour the sauce over the nuts, making sure to coat them well.
  • Bake at 350 for 15-20 minutes.
  • Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
  • Assembly: Add the Amaretto to the cream cheese and mix well.
  • Place a teaspoon of the cheese on each apricot and top with a walnut.

APRICOT ORANGE SYRUP WITH AMARETTO



Apricot Orange Syrup with Amaretto image

My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking.

Provided by pomplemousse

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

¾ pound very ripe fresh apricots, pitted and halved
½ cup white sugar
½ teaspoon vanilla extract
½ cup orange juice
1 tablespoon amaretto liqueur
1 tablespoon water, if needed
½ teaspoon cornstarch
¼ cup water

Steps:

  • Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
  • Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 1 mg, Sugar 18.6 g

APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)



Apricots with Amaretto Syrup (Albicocche Ripiene) image

Provided by Ursula Ferrigno

Categories     Fruit     Dessert     Quick & Easy     Apricot     Amaretto     Spring     Summer     Family Reunion     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

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

Steps:

  • 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 simmer, stirring, 2 minutes.
  • Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
  • Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
  • Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
  • Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

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