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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.
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| Almond-Stuffed Apricots in Amaretto Syrup |
Dried apricots are stuffed with an excellent mixture and slowly cooked a delicious simple syrup.
Ingredients
For the Apricots:
- 2 cups blanched slivered almonds or skinless whole
- ¼ cup light brown sugar firmly packed
- 1 large egg white
- ¼ 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
Instructions
- 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 ½ 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 ½ 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.
Recipe Notes
(adapted from Cooking Slow: Recipes for slowing down and cooking More, by Andres Schloss)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 545kcal | Carbohydrates: 99g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 17mg | Potassium: 820mg | Fiber: 6g | Sugar: 92g | Vitamin A: 2181IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
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!
Biscuitboogie says
Where is the print button?
Tricia Buice says
You can print the recipe card by clicking on the PRINT button on the top right. Enjoy!
SavoringTime in the Kitchen says
You got my attention! These sound wonderful!
Kitchen Belleicious says
love that you stuffed them and not just marinated them! It looks and sounds amazing
Pam says
Love this and will be trying it. Thanks! I like your blog too!
Daniela Grimburg says
That's an amazing and very elegant dessert, Tricia!<br />Love the presentation as well, it looks so delicate.
Angie Schneider says
What a fun dessert recipe! The one served with ice cream looks particularly good.<br />Have a wonderful day, Tricia!<br />Angie
Abbe@This is How I Cook says
What a pretty little recipe. And totally delicious. How would they be with goat cheese? Or on a chocolate cake? Can't wait to try all the possibilities!
Wendy says
How wonderful it would be to have a jar of these apricots on stand-by in the fridge waiting to turn a plain piece of pound cake or a scoop of ice cream into an elegant dessert! I love learning about food ideas that are off the beaten path and more than worth the detour!! Just making this is going to feel epicurean.:)
Chris Scheuer says
Very fun, unique and delicious Tricia! Wow, I've never even heard of anything like this. What an amazing and delightful dessert. Love your pretty jars too, they are so fun!
Monica says
Love the beautiful jewel tone of this. It would indeed make an amazing hostess gift. I can just picture it with some of that ice cream – perfect!
Rashida Shaikh says
Yum-yum they look beautiful.
Anna and Liz Recipes says
Hi Tricia! This is something our mom would make before the holidays, but without the almonds, so yummy! She always serve them with ice cream. Perfect!! I love this post!! Thanks.
Bianca @ Confessions of a Chocoholic says
This looks incredible! I love that they're soaked in amaretto. Yum!
Tanna at The Brick Street Bungalow says
Ouch! These are definitely not on the "detox" plan, but, oh, my goodness, I'm drooling. They look very elegant, too. Keeping them in mind… blessings ~ tanna