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