Ingredients for Italian Cheer
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How to Make Italian Cheer
- Drain 1 cup dried apricots and remove pits.
- Place the drained apricots in a small bowl.
- Pour 1/4 cup amaretto and 2 tablespoons brandy over the apricots. Gently toss to coat.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the apricots to marinate.
- When ready to serve, chill eight champagne flutes in the refrigerator.
- Place one whole marinated apricot and 1 teaspoon of the apricot marinade into each chilled flute.
- Slowly pour 3 ounces of Asti Spumante into each flute, adding the wine in two stages to prevent excessive foaming.
- Garnish with a sprig of fresh mint (optional).
- Serve immediately with slices of panettone, pound cake, or chocolate leaf cookies.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
36g
Fat
0g
Carbs
6g
