Really Easy Apricot Amaretti Cream Food

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE

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.

AMARETTO APRICOT COOKIES

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.

APRICOT JALOUSIE TART WITH AMARETTO CREAM

Steps:

• Amaretto Cream:.
• Whisk yolks and sugar in bowl to blend. Pour cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream; add bean. Bring to boil. Gradually whisk hot cream into yolk mixture. Return to saucepan; stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Remove from heat; stir in amaretto. Transfer to bowl. Press plastic wrap directly onto surface of cream to prevent skin from forming. Chill until cold. (Can be made 4 days ahead. Keep chilled.) Remove vanilla bean.
• Tart:.
• Melt butter in large skillet over medium heat. Add apricots and 1/4 cup sugar. Scrape in seeds from vanilla bean; add bean. Cook until apricots are tender, fall apart and form thick puree, stirring occasionally, about 15 minutes for canned apricots and 30 minutes for fresh. Cool. Remove vanilla bean. Sweeten mixture with more sugar, if desired.
• Preheat oven to 425°F Roll out pastry on floured surface to 12x16-inch rectangle. Cut in half lengthwise, forming two 6x16-inch rectangles. Place 1 rectangle in center of baking sheet. Spread apricots evenly over pastry, leaving 3/4-inch bortder on all sides. Brush border with egg glaze. Place second rectangle atop filling. Press edges firmly to seal. Brush with glaze. To form rim, fold up 1/2 inch of edge all around; press to seal. Brush top with glaze; sprinkle with sugar. Using small sharp knife, make diagonal cuts 2 inches apart across tart, cutting just to filling. Bake until golden about 25 minutes. Cool. Serve with amaretto cream.

ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)

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.