| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Kitchen, Umbrian | 1 | Servings | |
INGREDIENTS
| 8 | Ripe apricots, halved and | |
| stones | ||
| removed | ||
| 16 | Amaretti biscuits | |
| Amaretto liqueur | ||
| 3 | oz | Butter |
| Caster sugar | ||
| Cream |
INSTRUCTIONS
Smear some butter on the base of the baking tray, then sprinkle a generous amount of sugar over the butter so that the peach juices will caramelise in the heat. In each of the halved apricots place a knob of butter into the hollow of the removed stone. Repeat this process until you have enough apricots to cover the base of the tray - hollow side up. Top each of the halved apricots with an amaretti biscuit and pour a generous amount of amaretto liqueur over the whole dish - again sprinkling with a generous amount of sugar. Place into a medium hot oven. The cooking time will vary between 10-45 minutes, depending on the ripeness of the apricots. When the fruit starts to collapse, remove from the oven. Place about 5 apricots on a plate with a large spoonful of cream on one side. Before serving, pour a generous amount of amaretto over the dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 711
Calories From Fat: 608
Total Fat: 69.2g
Cholesterol: 182.9mg
Sodium: 13.6mg
Potassium: 508.5mg
Carbohydrates: 26.4g
Fiber: 3.1g
Sugar: 22.5g
Protein: 2.1g