Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

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.

From the book

Theo Randall

Introduction

Dried apricots soaked in Amaretto liqueur are absolutely delicious. Some good quality vanilla ice cream is perfect with them.

Read more Read less

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.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: My Simple Italian

Close menu