AMARETTO-SOAKED APRICOTS WITH TOASTED ALMONDS AND VANILLA ICE …
Provided by: Theo Randall
Total time: 15 minutes
Prep time: 15 minutes
Yield: Serves 4
1. Put the dried apricots in a bowl and pour over boiling water to cover. Leave to soak for 5 minutes (or longer if the apricots are very dry), then drain off the water.
2. Break the apricots into halves and place, hollow side up, in a shallow dish. Sprinkle over the icing sugar and then the Amaretto. Leave to macerate for 5 minutes.
3. Spoon the apricots over scoops of vanilla ice cream. Drizzle over the apricot juices and scatter the toasted almonds on top. Serve immediately.
POACHED APRICOTS WITH AMARETTO CREAM RECIPE | GOOD FOOD
Provided by: Adam Liaw
Total time: 30 minutes
Yield: SERVES 6
|100ml white wine|
|75g castor sugar|
|600g apricots, halved, stones removed|
|2 tbsp shelled pistachios (or almonds), crushed|
|40g castor sugar|
1. Combine the white wine, sugar and 400ml water in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once the sugar is fully dissolved, add the apricot halves and poach for about 3 minutes, until a small, sharp knife can be inserted and withdrawn easily. Remove the apricots with a slotted spoon and transfer to a sieve over a bowl. Allow to cool to room temperature, then place in the fridge to chill.
2. For the amaretto cream, stir the ingredients together until the sugar is dissolved. Chill until ready to assemble. Place the chilled apricots in a single layer over the base of a large ramekin or small baking dish, leaving as few gaps as possible. Spread the amaretto cream over the apricots and tap the dish against the bench firmly to remove any air. Scatter with the pistachios and serve.
Tip: When stoning apricots for poaching, separate the softer apricots from the firmer ones. Add the firmer ones to the poaching liquid first and the softer ones later.
Also try: Adam Liaw’s duck and grapefruit salad
Find more of Adam Liaw’s recipes in the Good Food Favourite Recipes cookbook.
APRICOTS WITH AMARETTO SYRUP | JUST A PINCH RECIPES
Provided by: Geoffry Le Cher @Geoffry
Categories: Fruit Desserts
Cook time: 30 minutes
|20 – dried apricots|
|2 tablespoon(s) unsalted butter|
|3 tablespoon(s) sugar|
|2/3 cup(s) disaronno amaretto liqueur|
|1/3 cup(s) disaronno amaretto liqueur|
|2/3 cup(s) water|
|3 – biscotti, crumbled (about 1/3 cup)|
|2 tablespoon(s) toasted pine nuts for garnish|
- Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).
- The next day…
- Drain apricots and reserve liquid.
- 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.
- 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.
- Add additional 1/3 cup Amaretto liqueur, over low heat. (Be careful that the mixture does not ignite!)
- Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
- Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
- Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.