• 5 Ratings

Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.



Ingredient Checklist


Instructions Checklist
  • Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.

  • Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.

  • Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.

  • Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.

  • Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.

Cook's Notes

This recipe works just as well with peaches.


5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3.0 stars
I had trouble dissolving the sugar. I liked it, but could taste a bitterness from the peel.