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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.

From the book

Theo Randall


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

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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


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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From the book: My Simple Italian

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