Preparation / Directions:
Smear some butter on the base of the baking tray, then sprinkle a generous amount of sugar over the butter so that the peach juices will caramelise in the heat.
In each of the halved apricots place a knob of butter into the hollow of the removed stone. Repeat this process until you have enough apricots to cover the base of the tray - hollow side up. Top each of the halved apricots with an amaretti biscuit and pour a generous amount of amaretto liqueur over the whole dish - again sprinkling with a generous amount of sugar.
Place into a medium hot oven. The cooking time will vary between 10-45 minutes, depending on the ripeness of the apricots. When the fruit starts to collapse, remove from the oven. Place about 5 apricots on a plate with a large spoonful of cream on one side.
Before serving, pour a generous amount of amaretto over the dish.
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