Italian Cheer

1. 1

   Drain the apricots and remove the pits if necessary; place in a small bowl.

2. 2

   Pour the amaretto and brandy over the fruit and refrigerate for several hours to marinate.

3. 3

   When ready to serve, place a whole apricot along with a teaspoon of the marinating liquid in each of eight chilled flute Champagne glasses.

4. 4

   Pour 3 ounces of Asti spumante into each glass, adding the wine in two stages if necessary to avoid foaming over.

5. 5

   Serve with slices of pannetone, pound cake, or chocolate leaf cookies.

No additional tips available.