Simple and easy, apricots are paired with an amaretto almond sauce for a quick make-ahead dessert. You can stretch this even further by using the amaretto apricots as a topping for ice cream or pound cake.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 large can (about 29 ounces) apricot halves, drained and syrup reserved
- 1/4 cup amaretto (almond-flavored) liqueur
- Slivered toasted almonds
- Sweetened whipped cream
Preparation:
Place reserved apricot syrup in a small heavy saucepan and bring to a boil. Reduce heat and simmer until reduced by half and thickened, about 15 minutes. Let cool to room temperature.
Whisk amaretto into the reduced apricot syrup. Place apricots into a glass container and cover with amaretto syrup. Cover with plastic wrap and refrigerate at least 4 hours.
To serve, top with whipped cream and sprinkle with slivered almonds.
Yield: 4 to 6 servings
Whisk amaretto into the reduced apricot syrup. Place apricots into a glass container and cover with amaretto syrup. Cover with plastic wrap and refrigerate at least 4 hours.
To serve, top with whipped cream and sprinkle with slivered almonds.
Yield: 4 to 6 servings
