Amaretto Apricots With Walnuts Teriyaki Recipes

AMARETTO APRICOTS WITH WALNUTS TERIYAKI

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.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

AMARETTO FRUIT

Steps:

• For syrup: In a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Set the mixture aside to cool.
• Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1 1/2 to 2 hours.
• Serve over ice cream or top with whipped cream and toasted almonds or pecans.

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.

SHRIMP TERIYAKI

Steps:

• Blend soy sauce, sugar, oil, cornstarch, garlic, ginger, and water in a small.
• pan. Simmer, stirring constantly til thickened, about 1 minute cool.
• coat shrimp with sauce; drain off excess.
• Place on rack of broiler pan, broil for 3-4 min on each side or till cooked.
• Serve on a platter while hot.