Amaretto Creme On Fresh Fruit Recipes

FRESH FRUIT WITH AMARETTO SAUCE

Steps:

• Slice bananas, strawberries and peaches. Add to blueberries then toss with Amaretto and powdered sugar. Gently add raspberries and toss. Refrigerate. Mix together in blender or food processor, the ricotta and cream cheese. Add sugar, egg yolks, cream and Amaretto. Process until smooth. Chill. Spoon sauce over fruit to serve.

FRUIT WITH AMARETTO CREAM

Steps:

• In a small mixing bowl, combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes.

AMARETTO FRUIT

Steps:

• For syrup: In a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Set the mixture aside to cool.
• Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1 1/2 to 2 hours.
• Serve over ice cream or top with whipped cream and toasted almonds or pecans.

AMARETTO CREME ON FRESH FRUIT

Steps:

• COMBINE first 3 ingredients in a medium saucepan; gradually add milk, whisking until smooth.
• COOK over low heat, whisking constantly, 10 minutes or until thickened. Remove mixture from heat; stir in amaretto and vanilla.
• COVER and chill. Serve over fresh fruit.

FRESH STRAWBERRIES & AMARETTO CREAM PIE

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT

Steps:

• Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Carefully pour caramel into 5-cup ring mold. Using pastry brush, quickly brush caramel up sides of mold. Cool.
• Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. Stir in amaretti cookies. Pour custard into caramel-lined mold.
• Place mold in large roasting pan. Add enough warm water to roasting pan to come halfway up sides of mold. Cover pan and ring mold with foil and bake 20 minutes. Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). Transfer mold to rack and cool completely. Cover and chill overnight.
• Using small sharp knife, cut oranges between membranes to release segments. Run knife around sides of mold. Place plate atop mold. Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. Remove mold. Arrange fruit in center of custard.

AMARETTO SOUR CREAM SAUCE

Steps:

• Mix together and put in the refrigerator for a couple of hours(if you have the time) so that the flavors can marry.
• Garnish with slivered almonds.
• Serve over fresh fruit.