AMARETTO CHEESE-FILLED APRICOTS
"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
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.
AMARETTO CHEESE-FILLED APRICOTS
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
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
APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)
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
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.
APRICOT AMARETTO JAM
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
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 :
APRICOT AMARETTO SAUCE
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 CHEESE FILLED APRICOT
Steps:
- 1. 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 a corner of bag.
- 2. With fingers, open apricots along one side so they look like partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
- 3. Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT ORANGE SYRUP WITH AMARETTO
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
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 CHEESE LOAF
A fruit-laden and slightly tart loaf. Excellent with tea or coffee.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Pour boiling water over apricot pieces in a small bowl. Cool.
- In another bowl, combine flour, baking powder, soda, salt, and dates.
- In a large bowl, cream butter or margarine, cream cheese, and sugar. Beat in eggs, one at a time, until smooth. Stir in cooled apricots and water. Pour in flour mixture, and stir until moistened. Turn batter into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes. Remove from pan to rack. Cool.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 49.1 g, Cholesterol 41.6 mg, Fat 7.2 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 303.7 mg, Sugar 30.4 g
MASCARPONE-FILLED FIGS OR APRICOTS WITH AMARETTO
Figs stuffed with mascarpone cheese are a classic late-summer dessert in Italy. If you can't find mascarpone, substitute with cream cheese.
Provided by evelynathens
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Blend mascarpone, sour cream and confectioners' sugar in food processor until smooth.
- Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
AMARETTO CHEESECAKE WITH APRICOT GLAZE
Make and share this Amaretto Cheesecake With Apricot Glaze recipe from Food.com.
Provided by Cookin In Texas
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine ingredients.
- Press onto bottom of a 9-inch springform pan; set aside.
- Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
- Add eggs, one at a time, mixing just until combined.
- Blend in sour cream and liqueur; pour over crust.
- Bake in 450 degree F oven 10 minutes.
- Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
- Run knife around rim of pan; cool on wire rack.
- Chill.
- Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
- Strain mixture and pour over cheesecake before removing sides of pan.
- Garnish if desired.
Nutrition Facts : Calories 647, Fat 47.6, SaturatedFat 26.9, Cholesterol 206.7, Sodium 422.1, Carbohydrate 45.9, Fiber 1.2, Sugar 31.7, Protein 12.6
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