Apricot Amaretto Sauce 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:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
• Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
• For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
• For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
• Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

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:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
• Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
• Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.