Best 3 Apricots With Amaretto Syrup Albicocche Ripiene Recipes
Indulge in the tantalizing flavors of Italian cuisine with our delectable Apricots with Amaretto Syrup (Albicocche Ripiene) recipe. This classic Italian dessert features tender, juicy apricots enveloped in a luscious Amaretto syrup, creating a symphony of sweet and nutty flavors.
Delight your palate with our carefully curated collection of easy-to-follow variations. Embark on a culinary journey as you explore Apricots with Amaretto Syrup made with fresh apricots, complemented by a rich, homemade syrup infused with the distinctive aroma of Amaretto liqueur. Discover the rustic charm of Apricots with Amaretto Syrup prepared with dried apricots, offering a chewy texture and a concentrated burst of sweetness. For a delightful twist, try our Apricots with Amaretto Syrup and Ricotta Filling, where creamy ricotta cheese harmoniously blends with the tangy apricots, creating a luscious filling enveloped in a delicate syrup. Additionally, our Apricots with Amaretto Syrup and Pistachio Filling offers a delightful combination of textures and flavors, with crunchy pistachios adding a delightful contrast to the soft apricots and smooth syrup.
Each variation promises a unique taste experience, catering to diverse preferences and culinary desires. With step-by-step instructions and a treasure trove of tips and tricks, our recipes guarantee success in your kitchen endeavors. Embark on this culinary adventure and treat your loved ones to the delectable taste of Apricots with Amaretto Syrup, a true testament to Italian culinary artistry.
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.
APRICOTS WITH AMARETTO SYRUP
A little salty, a little sweet... a simple to prepare dessert that will wow the crowd. Hope you think that it is just as good as I do.
Provided by Geoffry Le Cher
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
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.
APRICOT ORANGE SYRUP WITH AMARETTO
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
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
Tips:
- Choose ripe, firm apricots: Look for apricots that are plump and have a slight give when gently squeezed. Avoid apricots that are bruised or have soft spots.
- Use a sharp knife to halve the apricots: This will help to prevent the apricots from tearing.
- Remove the pits from the apricots: Use a small spoon or a melon baller to remove the pits from the apricots.
- Make sure the amaretto syrup is cool before pouring it over the apricots: This will help to prevent the apricots from becoming too soft.
- Serve the apricots chilled: This will help to enhance the flavors of the apricots and the amaretto syrup.
Conclusion:
Apricots with Amaretto Syrup is a delicious and elegant dessert that can be enjoyed by people of all ages. This dish is perfect for a special occasion or a simple weeknight meal. The apricots are soft and juicy, and the amaretto syrup is rich and flavorful. This dish is sure to be a hit with your family and friends.
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