Directions

• In a saucepan, combine the sugar, lemon zest, and juice with the apricot halves. Swirl the pan to mix, then cook the apricots uncovered over medium heat for about ten minutes. It may take 10 to 15 minutes.
• Pour the pan’s contents in a blender or food processor, and purée until smooth. Pour into a bowl, mix in the liqueur, and let sit for 20 to 30 minutes to chill.
• Soften the mascarpone by giving it a good whisk with a fork. Whip the cream in a bowl; avoid whipping it too hard. With a large metal spoon, gently fold the mascarpone into the mixture before adding the apricot purée in a pattern.
• Six wine glasses should be filled with the mixture. (At this point, they’ll last up to a day in the fridge.) Crumble some amaretti on the side to dip into the sauce before serving.