1. Drain the apricots and remove the pits if necessary; place in a small bowl. 2. Pour the amaretto and brandy over the fruit and refrigerate for several hours to marinate. 3. When ready to serve, place a whole apricot along with a teaspoon of the marinating liquid in each of eight chilled flute Champagne glasses. 4. Pour 3 ounces of Asti spumante into each glass, adding the wine in two stages if necessary to avoid foaming over. 5. Serve with slices of pannetone, pound cake, or chocolate leaf cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
