Apricot Orange Syrup With Amaretto Recipes

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE

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.

APRICOTS WITH AMARETTO SYRUP

Steps:

• 1. Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).
• 2. The next day...
• 3. Drain apricots and reserve liquid.
• 4. Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
• 5. Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
• 6. Add additional 1/3 cup Amaretto liqueur, over low heat. (Be careful that the mixture does not ignite!)
• 7. Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
• 8. Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
• 9. Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.

APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)

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.