Seriously Simple: A tangy, sweet summer dessert
1 1/2 tablespoons Amaretto liqueur
1 egg yolk
French vanilla ice cream, for garnish
Fresh mint leaves, for garnish
1. Preheat the oven to 375 F.
2. Place the apricot halves in an oiled baking dish large enough to fit the apricot halves.
3. In a mini-food processor, pulse the Amaretti snaps until they resemble crumbs. Add the butter, liqueur and egg yolk, and process until totally blended together.
4. With a tablespoon fill each apricot half with the cookie mixture.
5. Bake the apricots for about 28 to 33 minutes, or until the filling is set and the apricots are cooked through. This will depend upon the ripeness of the apricots.
6. To serve: Arrange 2 or 3 halves on a dessert dish or in a shallow bowl. Place a few small scoops of ice cream around the apricots. Spoon a little bit of the apricot juice on the ice cream, garnish with mint, and serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
