Albicocche Al Forno Baked Apricots With Amaretti Recipes

Steps:

• Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
• Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
• Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
• Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
• Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
• Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

Steps:

• Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
• Preheat oven to 180°C (355°F).
• Put amaretti cookies into a small bowl and pour the amaretto over it.
• Wash apricots and cut them in halves. Discard the stone.
• Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
• Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
• Fill the apricots with the mixture, ca 1 tablespoon per half.
• Put into a well buttered oven-proof baking dish.
• Pour white wine over apricots.
• Bake for ca 25 minutes or until done.

Steps:

• Mix one cup of the sauce with the cooked macaroni.
• Mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
• Add salt and pepper to taste and the red pepper flakes.
• Layer sauce on the bottom of a deep casserole.
• Add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
• Sprinkle with 1/3 of the mozzarella.
• Put down a layer of sauce and repeat.
• Add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
• Bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Steps:

• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
• Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
• To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Steps:

• Preheat oven to 400.
• Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
• Arrange the apricots in the dish, cut side up.
• Sprinkle the apricots with the almonds and drizzle the honey over the top.
• Dust with the ginger.
• Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
• Remove from the oven and serve at once, with ice cream on the side, if you want.

Steps:

• Preheat oven to 400 degrees F & generously butter a large baking dish.
• Put apricot halves, cut side up & in one layer, in the prepared baking dish.
• Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
• Serve hot with creme fraiche or vanilla ice cream.

Steps:

• Preheat oven to 375°F.
• Season shanks with salt and pepper; dust with flour.
• In a large skillet, heat olive oil and butter; brown the shanks.
• Remove to a large baking dish.
• Adjust carrots beside the meat (optional).
• To the skillet, add the tomatoes, broth, wine, lemon juice, basil, cinnamon and garlic powder.
• Stir together, scraping up any browned bits on the bottom of the pan.
• Pour over shanks.
• Cover the veal shank with aluminum foil and.
• bake at 375°F for 1 1/2 hour or until tender and brown.
• Note: I tried this recipe out. It was really delicious. We got this meat without bones; and this for the same price!

Steps:

• Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking.
• In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside.
• In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth.
• In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally.
• In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
• Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan.
• Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
• Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
• Just before serving, press almonds around side of cake.