apricots with amaretto syrup

How To Make apricots with amaretto syrup

• 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.
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