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Albicocche al Forno (Baked Apricots)

Albicocche al Forno (Baked Apricots) is built on Apricots, Macaroon Crumbs, Sugar, Egg Yolks, and Butter. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1 1/4 cup
• 3/4 cup
• 3
• 1 tbsp
• 1/2 cup
• 1/3 cup
• 1 1/2 cup

Method (preview)

1. 1

   Preheat oven to 325F (160C).

2. 2

   Wash and drain the apricots.

3. 3

   Cut in half and remove the pits.

4. 4

   Sprinkle the prepared pan with 1 tablespoon (15 mL) macaroon crumbs.

5. 5

   Place the apricot halves, inside up, over the crumbs.

6. 6

   Combine the rest of the crumbs, 1/3 cup (75 mL) of the sugar, 1 egg yolk, 1 tablespoon (15 mL) butter and 1/4 cup (50 mL) of the Marsala wine.

7. 7

   Fill the apricots with this mixture.

8. 8

   Bake at 325F (160C) for 35 minutes. Let cool.

9. 9

   Beat the remaining egg yolks with the flour.

10. 10

    Add the rest of the sugar, Marsala and the milk.

11. 11

    Mix well and pour into the top of a double boiler.

12. 12

    Stir and cook until thickened; about 10 to 15 minutes.

13. 13

    Remove from the heat before the mixture begins to boil.

14. 14

    Pour over the apricots and set aside to cool before serving.

15. 15

    From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102

16. 16

    ISBN 1-56474-185-0

17. 17

    MC format by Hallie. Untried.

18. 18

    Contributed to the FareShare Gazette by Hallie; 11 June 2002. www.fareshare.net

19. 19

    Nutr. Assoc.: 0 0 0 0 0 0 0 0