Active Time

　　45 min

　　Total Time

　　45 min

　　In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.

　　

Ingredients

Makes 6 servings

　　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)

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

　　

Step 5

Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

　　

Step 6

Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

　　Cooks' note:

　　Apricots with Amaretto syrup can be made 3 hours ahead and kept, loosely covered, at room temperature.