If, like me, you always keep a sweet, juicy variety of stone fruits in your kitchen this time of year then this simple Italian dessert should be on your next dinner menu. A classic dessert most times made with halved peaches, I chose to use ripe apricots instead.
The filling, however is the same as the classic peach version: granulated sugar, a touch of butter and crushed amaretti (almond-flavored) cookies. The fruit gets tender in the oven and the topping crunchy and lightly browned. I decided to bake my amaretti apricots along with a few plump blackberries, as well as a dash of rich brandy that soaks into both fruits. This tasty treat is best when served warm with vanilla bean ice cream, lightly sweetened ricotta cheese, or even a dollop of vanilla mascarpone cheese.
(To view this recipe, click on the blue title of the blog post above*)
Baked Amaretti Apricots with Blackberries
Ingredients:
- 1 large (ripe) apricot, halved and pit removed
- 1 teaspoon granulated sugar (vanilla bean sugar if you have it)
- 1 Tablespoon unsalted butter
- (2) amaretti cookies, wrapping removed, crushed
- 2 Tablespoons brandy
- 1/2 cup blackberries
- vanilla ice cream, for serving
Directions:
- Preheat the oven to 375 degrees. Rub a touch of butter in a glass baking sheet. Arrange the halved apricots and blackberries on the baking sheet. Sprinkle the sugar on the center of each apricot, then fill with the crushed cookies and top with the butter.
- Surround the fruit with the brandy in the pan. Bake for 12-15 minutes, or until the fruit is tender and the cookie topping lightly browned. Serve warm with ice cream.
Tagged: almond, amaretti apricots, amaretti cookie, amaretti cookies, amaretti peaches, apricots, baked fruit, blackberries, brandy, butter, cookies, fruit dessert, Italy, peaches, stone fruit, sugar, vanilla ice cream
Looks delicious!
Super tasty, and easy to put together! Great with a dollop of homemade ricotta cheese.