ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)
A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.
Provided by tigerduck
Categories Dessert
Time 35m
Yield 12 stuffed apricot halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
- Preheat oven to 180°C (355°F).
- Put amaretti cookies into a small bowl and pour the amaretto over it.
- Wash apricots and cut them in halves. Discard the stone.
- Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
- Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
- Fill the apricots with the mixture, ca 1 tablespoon per half.
- Put into a well buttered oven-proof baking dish.
- Pour white wine over apricots.
- Bake for ca 25 minutes or until done.
AMARETTO APRICOTS WITH WALNUTS TERIYAKI
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
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.
AMARETTO CHEESECAKE
Sometimes the best-loved recipes are the most basic. Just ask my family who raves over this classic amaretto cheesecake. It's rich, creamy and versatile to boot! -Barbara Caine, Sussex, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 632 calories, Fat 43g fat (27g saturated fat), Cholesterol 199mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 0 fiber), Protein 10g protein.
APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)
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
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.
AMARETTO CHEESE FILLED APRICOT
Steps:
- 1. In small bowl, mix cream cheese, 1/4 cup of the almonds, the cherries and amaretto with spoon. Spoon into small resealable food-storage plastic bag. Cut 1/2 inch off a corner of bag.
- 2. With fingers, open apricots along one side so they look like partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
- 3. Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MASCARPONE-FILLED FIGS OR APRICOTS WITH AMARETTO
Figs stuffed with mascarpone cheese are a classic late-summer dessert in Italy. If you can't find mascarpone, substitute with cream cheese.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Blend mascarpone, sour cream and confectioners' sugar in food processor until smooth.
- Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
APRICOTS WITH HERBED GOAT CHEESE
After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. -Wendy Weidner, Ham Lake, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with additional basil leaves. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 163mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
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