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Macerated Apricots with Amaretto and Toasted Almonds
This recipe from Theo Randall's My Simple Italian cookbook combines macerated apricots with Amaretto and toasted almonds. Served with vanilla ice cream, this makes a sophisticated dinner party dessert.
Introduction from Theo Randall
Dried apricots soaked in Amaretto liqueur are absolutely delicious. Some good quality vanilla ice cream is perfect with them.
Ingredients
200g
dried whole apricots (without stones)
1 tbsp
icing sugar
50ml
Amaretto liqueur
1-2 tubs
good-quality vanilla ice cream, to serve
50g
toasted flaked almonds, to serve
Method
1. Put the dried apricots in a bowl and pour over boiling water to cover. Leave to soak for 5 minutes (or longer if the apricots are very dry), then drain off the water.
2. Break the apricots into halves and place, hollow side up, in a shallow dish. Sprinkle over the icing sugar and then the Amaretto. Leave to macerate for 5 minutes.
3. Spoon the apricots over scoops of vanilla ice cream. Drizzle over the apricot juices and scatter the toasted almonds on top. Serve immediately.
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Reviews
4 out of 5 stars
1 Ratings
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