Best 10 Apricot Amaretto Sauce Recipes

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Apricot amaretto sauce is a versatile and delicious sauce that can be used to enhance the flavor of a variety of dishes, from grilled chicken and pork to roasted vegetables and ice cream. The combination of sweet apricots, nutty amaretto liqueur, and warm spices creates a rich and flavorful sauce that is sure to impress your guests. Whether you're looking for a quick and easy weeknight meal or a special occasion dessert, apricot amaretto sauce is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

AMARETTO CHEESE-FILLED APRICOTS



Amaretto Cheese-Filled Apricots image

Round out the cheese platter with dried apricots stuffed with a decadent mix of creamy cheese, crunchy almonds and tangy dried cherries. Just 5 ingredients total!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h20m

Yield 30

Number Of Ingredients 5

4 oz cream cheese (half of 8-oz package), softened
1/3 cup slivered almonds, toasted, chopped*
1/4 cup chopped dried cherries or sweetened dried cranberries
2 tablespoons amaretto liqueur
30 soft whole dried apricots

Steps:

  • In small bowl, mix cream cheese, 1/4 cup of the almonds, the cherries and amaretto with spoon. Spoon into small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag.
  • With fingers, open apricots along one side so they resemble partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
  • Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.

Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Apricot, Sodium 10 mg, Sugar 5 g, TransFat 0 g

AMARETTO SAUCE FOR CARROTS



Amaretto Sauce for Carrots image

This sauce really makes carrots special! Just pour over cooked carrots for a simple and elegant side dish.

Provided by BOJIBLUE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 3

½ pound butter
2 cups brown sugar
1 cup amaretto liqueur

Steps:

  • Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

Nutrition Facts : Calories 613.3 calories, Carbohydrate 67.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Protein 0.4 g, SaturatedFat 19.5 g, Sodium 234.4 mg, Sugar 65 g

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     parfaits and trifles, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

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.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams

APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)



Apricots with Amaretto Syrup (Albicocche Ripiene) image

Provided by Ursula Ferrigno

Categories     Fruit     Dessert     Quick & Easy     Apricot     Amaretto     Spring     Summer     Family Reunion     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

10 firm-ripe large apricots
2 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup Disaronno Amaretto liqueur
6 amaretti (Italian almond macaroons; if paper-wrapped, use 3 packets), crumbled (1/3 cup)
1 1/2 tablespoons chopped pine nuts for sprinkling (optional)

Steps:

  • Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
  • 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.
  • 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.
  • Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
  • Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
  • Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

APRICOT AMARETTO JAM



Apricot Amaretto Jam image

This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! -Linda Wegner, Robinson, Illinois

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 6

4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
1/4 cup lemon juice
6-1/4 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter, optional
1/3 cup amaretto

Steps:

  • In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

AMARETTO APRICOTS WITH WALNUTS TERIYAKI



Amaretto Apricots With Walnuts Teriyaki image

You can serve this with cocktails or on a dessert tray. They are both sweet and savory. From The New Carry-Out Cuisine. It is hard to stop nibbling on these!

Provided by cookiedog

Categories     Dessert

Time 50m

Yield 50 Nibbles

Number Of Ingredients 12

2 cups walnut halves
1/4 cup soy sauce
3 tablespoons dark rum or 3 tablespoons sake
2 tablespoons sesame oil
1 garlic clove, crushed
1 teaspoon ground ginger
Tabasco sauce
1 tablespoon dark brown sugar
kosher salt
2 -5 tablespoons Amaretto (or 1/2 teaspoon almond extract and 2 1/2 tsp. water) or 1 -3 tablespoon Amaretto, to taste (or 1/2 teaspoon almond extract and 2 1/2 tsp. water)
1 (8 ounce) package cream cheese, softened
1 lb dried apricot halves

Steps:

  • Line a jelly-roll pan with foil.
  • Spread the nuts on the foil lined pan.
  • Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
  • Pour the sauce over the nuts, making sure to coat them well.
  • Bake at 350 for 15-20 minutes.
  • Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
  • Assembly: Add the Amaretto to the cream cheese and mix well.
  • Place a teaspoon of the cheese on each apricot and top with a walnut.

AMARETTO CHEESE-FILLED APRICOTS



Amaretto Cheese-Filled Apricots image

"I had these at a holiday party and thought they were excellent," says Yvonne Starlin of Portland, Tennessee. You get lots of sweet flavor in one little bite!

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 5

1 package (7 ounces) dried pitted Mediterranean apricots
4 ounces fat-free cream cheese
1/2 cup finely chopped almonds, toasted, divided
1/4 cup dried cherries, finely chopped
2 tablespoons amaretto or 1/2 teaspoon almond extract plus 5 teaspoons orange juice

Steps:

  • Gently loosen a long side of each apricot, splitting apricots to resemble clamshells. In a small bowl, beat the cream cheese, 1/4 cup almonds, cherries and amaretto until blended. Spoon 1-1/4 teaspoons filling into each apricot. , Place remaining almonds in a small shallow dish; roll exposed cheese portions of apricots in nuts.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

APRICOT ORANGE SYRUP WITH AMARETTO



Apricot Orange Syrup with Amaretto image

My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking.

Provided by pomplemousse

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

¾ pound very ripe fresh apricots, pitted and halved
½ cup white sugar
½ teaspoon vanilla extract
½ cup orange juice
1 tablespoon amaretto liqueur
1 tablespoon water, if needed
½ teaspoon cornstarch
¼ cup water

Steps:

  • Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
  • Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 1 mg, Sugar 18.6 g

AMARETTO APRICOT COOKIES



Amaretto Apricot Cookies image

This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!

Provided by breezermom

Categories     Drop Cookies

Time 50m

Yield 7 dozen

Number Of Ingredients 12

1 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 tablespoon Amaretto
1 cup all-purpose flour
1 teaspoon baking soda
2 1/2 cups regular oats, uncooked
1 cup dried apricot, finely chopped
1/2 cup almonds, blanched and finely chopped
2 cups powdered sugar, sifted
3 -4 tablespoons Amaretto

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.

REALLY EASY APRICOT & AMARETTI CREAM



Really easy apricot & amaretti cream image

A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert

Provided by Sara Buenfeld

Categories     Buffet, Dessert, Dinner, Snack, Treat

Time 35m

Number Of Ingredients 7

1kg apricot , halved and stoned
1 large orange , grated zest and juice
85g golden caster sugar
2 x 250g tubs mascarpone
500g tub vanilla custard
140g amaretti biscuit
about 50g/2oz grated dark chocolate

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
  • Whisk the mascarpone and custard together until completely blended.
  • Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium

Tips:

  • For a richer sauce, use a combination of butter and olive oil to sauté the shallots and garlic.
  • If you don't have amaretto on hand, you can substitute another almond-flavored liqueur, such as Disaronno or Frangelico.
  • Add a pinch of salt and pepper to taste.
  • Serve the sauce immediately over chicken, fish, or pork.

Conclusion:

Apricot amaretto sauce is a delicious and versatile sauce that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple sauce to add to your next weeknight meal or a more complex sauce to impress your guests, apricot amaretto sauce is a great option.

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