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magazine apricot and amaretti crostata
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This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
3.0
(3)
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In a twist on the classic Italian combination of peaches and Amaretto, Ferrigno pairs fresh apricots with a seriously over-the-top syrup, made with amaretti and the liqueur, that plays up the complexity of the sweet-and-tart fruit.
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Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.
4.0
(3.98)
Easy
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For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
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Do you love apple pie, but feel stuck in a classic-pie rut at Thanksgiving? Bake outside the box this year with the Italian version, known as crostata. Unlike typical American pie pastry, crostata pastry is similar to cookie dough, so instead of being flaky, it bakes up like a crisp, chewy sugar cookie. Drizzle slices with warm spiced caramel sauce, and you just might count yourself among the crostata converts.
Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; and Challah, Sausage, and Dried Cherry Stuffing .
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Delicately apricotty, this easy spritz can be made with or without Aperol.
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Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
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An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork
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Ellen: These filled pastries, tri-cornered to mimic Haman's hat and served during Purim celebrations, were a source of conflict in the Kassoff family growing up. Mom didn't give in to her children's entreaties not to buy any filled with prunes or poppy seeds, so a grabfest would occur amongst my brothers and me to see who could get to the apricot-filled ones first.
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A soul-warming, cozy but complex toddy to get you through the cold winter nights.
5.0
(5)
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Though it is Jamaica’s national fruit, ackee is cooked and used as a vegetable. With a subtle, almost nutty taste, it is an exciting addition to vegetarian menus.
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This flavorful sweet bread is packed with dried fruit and nuts and has a very moist crumb. The recipe makes one large loaf or three small loaves that you can give for holiday gifts.
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How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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Get two of your daily fruit servings with this diet-friendly dessert from Annie Clemmons, pastry chef at Cyrus in Healdsburg, California.
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For dessert, Grimes was inspired by something from Vienna, a little farther along the Danube: linzertorte. It's traditionally made with hazelnuts and raspberry jam, but this version, with its warmly spiced almond pastry and vivid apricot filling, spoke to Grimes of the highly polished coffeehouses in that part of the world. Cooking dried apricots with brandy and sugar allows you to control the sweetness quotient, and the result is all about the magically musky, tangy fruit.
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A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry.
4.0
(3.88)
Easy
5.0
(5)
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June is fresh apricot season, but there are always a few that just won't seem to ripen. This dessert makes good use of those hard apricots.
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.3
(4.25)