If you're going through a holiday sugar detox this may not be the post you're looking for. If you like Amaretto, almonds and apricots - be sure to print, pin or bookmark this recipe. It is unusually simple, versatile, unique and delicious.
Dried apricots are stuffed with a mixture of blanched almonds, brown sugar, egg white and almond extract then slowly cooked for 2 hours in a simple syrup made with Amaretto, sugar and sherry vinegar.
How do you serve them? So glad you asked! They are pretty amazing served on a plate with a drizzle of the syrup on the side. Or you could jazz up a scoop of vanilla ice cream, pour a few over a slice of pound cake or spoon onto a nice, light fluffy meringue. Once chilled these little gems will keep in the refrigerator for up to two months.
I guess you could share a jar with someone you love, or at least someone you like a whole lot. These would make a very nice hostess gift too.
|Almond-Stuffed Apricots in Amaretto Syrup|
For the Apricots:
2 cups blanched slivered almonds (or skinless whole)
1/4 cup light brown sugar, firmly packed
1 large egg white
1/4 teaspoon almond extract
2 pounds dried whole apricots (Middle Eastern or Turkish or any orange colored dried apricot)
For the Syrup:
3 cups granulated sugar
3 cups amaretto
1 tablespoon sherry vinegar
dash fine sea salt
Add the almonds to the bowl of a food processor. Pulse until the almonds are the consistency of a coarse meal. Add the brown sugar and process again until blended. Add the egg white and almond extract and processes until it forms a ball of dough. Remove the mixture from the processor bowl and form several thin logs about 1/2 inch in diameter (about the width of one of your fingers). Wrap in plastic wrap and refrigerate at least 1 hour. Slice the filling into pieces about 1/2 teaspoon each.
Some of the apricots will already have a slit cut on one side. Open the fruit a little to form a pocket and stuff each apricot by gently inserting a piece of filling deep enough so that it won't fall out. Press the edges of the apricot together to seal. Set aside. Repeat with all remaining apricots. This process takes about 15 minutes so make yourself comfortable.
To make the syrup combine the granulated sugar, amaretto, salt and vinegar in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar. Once the sugar is dissolved, carefully add the stuffed apricots to the pan, pressing gently with a large spoon to submerge. Reduce the heat to low, cover and cook for 2 hours or until the apricots are plump and silky-soft.
Cool the apricots and syrup completely then store in an airtight container and refrigerate until chilled, about 1 hour. Serve a few apricots with a drizzle of the syrup or serve with ice cream or pound cake. Refrigerated in their syrup, the apricots will keep for two months in an air tight container.
(adapted from Cooking Slow: Recipes for slowing down and cooking More, by Andres Schloss)
Happy Monday friends! I have a "healthier" recipe to post later this week so be sure to check back for an oatmeal breakfast cookie. I know ... how can a cookie be healthy? There is no added sugar and they are sweetened with only honey and dried fruit. Pretty terrific and tasty. I hope you have a wonderful week - thanks so much for stopping by!