|6-8||medium size apricots of local variety, we love Blenheim |
|¼ cup||whole almonds|
|3 Tbl||salted butter|
|2 tsp||sugar, plus more for dusting|
|1||small egg yolk|
|–||pinch of flour|
Toast almonds in 350°F oven until lightly toasted. Chop almonds and amaretti in a food processor until just ground.
Beat butter and sugar until fluffy, add yolk and continue beating. Add in flour and crushed cookie/almond mixture and dash of brandy to taste.
Cut apricots in half and remove pit. Place in a heavy baking dish and place a small scoop of the filling in each apricot. Sprinkle lightly with sugar.
Bake in a 375°F oven for about 15 minutes or until the filling puffs and the
fruit begins to soften. Serve while still slightly warm with vanilla ice cream
or vanilla parfait.