Roast apricots with Marsala and almonds
Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter.
Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine.
Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble.
Top the apricots with the crumble and sprinkle with flaked almonds.
Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown.
Many amaretti biscuits are gluten free, but do check the label as some aren't.