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Apricots with Amaretto Syrup (Albicocche Ripiene)

By Ursula Ferrigno

4.2

(11)

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Apricots with Amaretto Syrup (Albicocche Ripiene)John Kernick

In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.

Cooks' note:

Apricots with Amaretto syrup can be made 3 hours ahead and kept, loosely covered, at room temperature.

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