4 large apricots – ripe but firm
1/2 cup Italian amaretti cookies – crushed but still crumbly
1/2 cup of all purpose flour
2 Tablespoons white granulated sugar
2 Tablespoons loosely packed brown sugar
1/8 teaspoon sea salt
2 oz cold butter – cut into pea size pieces
- Preheat the oven to 350 degrees- place rack in the middle of the oven
- Cut the apricots in half and the remove the pit.
- Take a small melon baller or spoon and carefully create a small hole in each half of the apricot – about 1/2 of an inch deep.
- Place the apricots on a lined cookie sheet or in a shallow baking dish.
- In a separate bowl, combine crushed cookies, flour, sugars, salt, and butter.
- Mix in the butter into the dry ingredients by pressing together in between your thumb and fingers – mixed until just combined and the butter is evenly distributed between the dry ingredients.
- Spoon 1 to 1 1/2 Tablespoons of the crumb filling into each of the apricots – lightly packing the filling into each of the holes.
- Place the apricots into the oven for 30 minutes.
Sweet Moscato Butter Sauce
2 cups of apricot nectar
1 cup Moscato wine
3-4 Tablespoons of white granulated sugar
sprinkle of sea salt
2 Tablespoons unsalted cold butter
- In a medium saute pan, reduce apricot nectar over high heat for 10 minutes – or until thickened and syrupy.
- Add in the Moscato wine, sugar, and a sprinkle of sea salt – continue to reduce over high heat for another 6-7 minutes.
- Remove from heat and swirl in cold butter slowly by moving the pan lightly in a counter clock wise motion. (You can also use a whisk to slowly incorporate the butter.)
- Serve the sauce warm over baked apricots.
- Garnish with extra crushed amaretti cookies.
- Sauce can be reheated over low heat.