Author Notes
I had this dessert at a dinner party, hosted by my friend Maryann. She gave me this recipe. —elena antoniou
Ingredients
- Apricot topping
-
500 grams
fesh apricots
-
3/4 cup
sugar
-
3 tablespoons
Amaretto liqueur
- Cream
-
3 cups
milk
-
1/4 cup
rice flour
-
1/4 cup
sugar
-
3/4 cup
crushed almonds or pistachio nuts
-
2 tablespoons
Amaretto liqueur
-
Pinch
of salt
Directions
-
In a pan put the fresh apricots with the sugar and a few tablespoons of water, and let it stand for 10 minutes, before boiling.
-
Cook the apricots for 5 minutes and let them cool.
-
Dilute the rice flour in 1 cup of milk, until there are no lumps.
Add the rest of the milk and the sugar, and pour everything in a pan.
-
Stir continually over low heat, until there are bubbles.
Add the Amaretto and 1/2 cup nuts.
-
Pour in a shallow 25cm serving dish. When cooled, spread the apricot preserve on top.
-
Sprinkle the rest of the nuts and refrigerate.
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