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Gallery Baked Stuffed Apricots Credit: GENTL & HYERS Recipe Summary Servings: 4
Ingredients For the Garnish 4 ripe apricots, cut in half lengthwise, pits removed 8 amaretti cookies (3 to 4 ounces; plain biscotti can be substituted) 1 tablespoon unsalted butter, at room temperature 1 tablespoon brandy 1 large egg yolk 1/2 cup heavy cream, whipped to soft peaks (optional)
Cook’s Notes Amaretti cookies vary in size; what’s important for this recipe is that the crushed cookies yield one cup.
Gallery Baked Stuffed Apricots Credit: GENTL & HYERS
Recipe Summary Servings: 4
Gallery
Baked Stuffed Apricots Credit: GENTL & HYERS
Baked Stuffed Apricots
Credit: GENTL & HYERS
Baked Stuffed Apricots
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 ripe apricots, cut in half lengthwise, pits removed 8 amaretti cookies (3 to 4 ounces; plain biscotti can be substituted) 1 tablespoon unsalted butter, at room temperature 1 tablespoon brandy 1 large egg yolk 1/2 cup heavy cream, whipped to soft peaks (optional)
Directions
Heat oven to 375 degrees. Place apricot halves in baking dish, cut-side up. Place cookies on a clean surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine.
Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve with a dollop of whipped cream on the side.
Cook’s Notes Amaretti cookies vary in size; what’s important for this recipe is that the crushed cookies yield one cup.
Cook’s Notes
Amaretti cookies vary in size; what’s important for this recipe is that the crushed cookies yield one cup.
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All Reviews for Baked Stuffed Apricots
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All Reviews for Baked Stuffed Apricots
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
