Apricot Dessert With Amaretto Liqueur

• Apricot topping
• 500 grams fesh apricots
• 3/4 cup sugar
• 3 tablespoons Amaretto liqueur
• Cream
• 3 cups milk
• 1/4 cup rice flour
• 1/4 cup sugar
• 3/4 cup crushed almonds or pistachio nuts
• 2 tablespoons Amaretto liqueur
• Pinch of salt

1. In a pan put the fresh apricots with the sugar and a few tablespoons of water, and let it stand for 10 minutes, before boiling.
2. Cook the apricots for 5 minutes and let them cool.
3. Dilute the rice flour in 1 cup of milk, until there are no lumps.rnAdd the rest of the milk and the sugar, and pour everything in a pan.
4. Stir continually over low heat, until there are bubbles. rnAdd the Amaretto and 1/2 cup nuts.
5. Pour in a shallow 25cm serving dish. When cooled, spread the apricot preserve on top.
6. Sprinkle the rest of the nuts and refrigerate.

topping, sugar, liqueur, cream, milk, rice flour, sugar, almonds, liqueur, salt

Taken from food52.com/recipes/28941-apricot-dessert-with-amaretto-liqueur (may not work)