Stuffed Apricots

Stuffed apricots being served on dish.
This simple yet delightful desert is from our Community Table Cookbook, created by Jennifer Sherman.
6-8medium size apricots of local variety, we love Blenheim
or Patterson
¼ cupwhole almonds
4amaretti cookies
3 Tblsalted butter
2 tspsugar, plus more for dusting
1small egg yolk
pinch of flour
1 tspbrandy

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.