Apricots With Amaretto Syrup (

1. 1

   Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse puree.

5. 5

   Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

6. 6

   Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.