| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Umbrian, Kitchen |
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.
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