Makes 5 servings

Ingredients:

10 ripe apricots, peeled and pitted
2 tablespoons unsalted butter
3 tablespoons sugar
2/3 cup Amaretto liqueur
Vanilla bean ice cream
6 amaretti cookies, crumbled

Heat the butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in amaretto and simmer, stirring, for 2 minutes.

Working in 2 batches, poach apricot halves in the syrup at a low simmer, turning once until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter. Serve warm with vanilla bean ice cream and amaretti cookies crumbled on top.