Best 11 Apricots With Amaretto Syrup Recipes

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Apricots with amaretto syrup is a classic Italian dessert that is enjoyed by people of all ages. This popular dish is easy to make and can be served as a refreshing treat on hot summer days or as a special dessert for dinner parties. Amaretto syrup adds a sweet and nutty flavor to the apricots, creating a delicious and memorable dish. Apricots with amaretto syrup is a timeless dessert that can be enjoyed by everyone.

Here are our top 11 tried and tested recipes!

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 :

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.

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

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 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

APRICOT AMARETTO SAUCE



Apricot Amaretto Sauce image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 2 cups

Number Of Ingredients 3

2 tablespoons butter
1 jar (18 ounces) apricot jam
1/2 cup amaretto liqueur

Steps:

  • Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

AMARETTO FRUIT



Amaretto Fruit image

Saved from an old issue of Midwest Living magazine. Sounds like a perfect summer dessert. Cooking time is chilling time in refrigerator.

Provided by Mary K. W.

Categories     Dessert

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 cup sugar
1/4 cup water
1/4 cup honey
3 -4 tablespoons Amaretto
1 tablespoon lemon juice
3 cups mixed fruit, cut-up (watermelon, honeydew, cantaloupe, seedless grapes, pineapple, peaches, etc)

Steps:

  • For syrup: In a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Set the mixture aside to cool.
  • Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1 1/2 to 2 hours.
  • Serve over ice cream or top with whipped cream and toasted almonds or pecans.

Nutrition Facts : Calories 209, Fat 0.2, Sodium 4.5, Carbohydrate 53.2, Fiber 2.4, Sugar 22.8, Protein 1.8

ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)



Albicocche Al Forno (Baked Apricots With Amaretti) image

A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.

Provided by tigerduck

Categories     Dessert

Time 35m

Yield 12 stuffed apricot halves, 4 serving(s)

Number Of Ingredients 8

6 -8 apricots (but have some extra ones ready)
80 g amaretti cookies (2 7/8 ounces)
80 g sugar (2 7/8 ounces)
1 egg yolk
1/4 cup Amaretto
1/3 cup white wine
butter, for greasing
12 blanched almonds

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.

AMARETTO SIMPLE SYRUP



Amaretto Simple Syrup image

This syrup is used to coat each layer of the cake John Baricelli, manager of the prep kitchen at the television studio, made for Martha's birthday.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 2

1/2 cup sugar
3 tablespoons almond liqueur, such as Amaretto

Steps:

  • In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

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:

  • Choose ripe, flavorful apricots. Look for apricots that are plump and have a deep orange color. Avoid apricots that are bruised or have blemishes.
  • Use a good quality amaretto liqueur. The amaretto liqueur is a key ingredient in this recipe, so it's important to use a good quality one. Look for an amaretto liqueur that has a rich, nutty flavor.
  • Make the amaretto syrup ahead of time. The amaretto syrup can be made up to 2 weeks ahead of time. This makes it a great make-ahead recipe for busy weeknights.
  • Serve the apricots warm or cold. The apricots can be served warm or cold, depending on your preference. If you're serving them warm, you can heat them up in the microwave or on the stovetop. If you're serving them cold, you can chill them in the refrigerator for at least 30 minutes before serving.
  • Garnish the apricots with fresh mint or whipped cream. For a special touch, you can garnish the apricots with fresh mint or whipped cream. This will add a pop of color and flavor to the dish.

Conclusion:

This Apricots with Amaretto Syrup recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The apricots are plump and juicy, and the amaretto syrup is rich and flavorful. This recipe is sure to be a hit with your family and friends.

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