Amaretto Glazed Fruit Recipes

AMARETTO CHRISTMAS CAKE

Steps:

• Preheat the oven to 160C/140Fan/300F/Gas Mark 2.
• It's definitely worth taking the time to line your cake tin correctly to protect the cake during its long baking time.
• Grease a loose bottomed 23cm round cake tin (10cm deep) and line the base and sides with non stick baking paper. Cut out a circle of baking paper, using the base of your tin as a template.
• To line the sides, cut a strip of baking paper a little longer than the circumference of the tin and about 3 inches higher. Fold it 1 inch along its length, then using scissors make little snips up to the fold line, making a fringe along the length. It should now fit snugly inside the cake tin. Finally, fit your circle over the top, covering the fringe.
• Place the dried fruits in a large saucepan with the Amaretto, butter, sugar, Orange zest and juice, lemon zest, treacle, cinnamon, mixed spice and nutmeg.
• Gently bring to a simmer, stirring, for 10 minutes. Remove from the heat and let the mixture sit for at least 1 hour. I've often done this in advance and left it overnight.
• When you're ready to bake the cake, pour the soaked fruit mixture into a large mixing bowl. Add the eggs one at a time, then stir in the flour, baking powder and ground almonds. Stir until everything is well combined.
• Pour into the lined tin and bake for 2-2 1/2 hours or until the cake springs back when lightly pressed and a skewer inserted into the middle of the cake comes out clean.
• Leave to cool completely in the tin.
• When the cake is completely cold, poke a few holes in the cake, drizzle with a little Amaretto, then wrap in a double layer of baking paper and foil and store in an airtight container.

EASY AMARETTO FRUIT DIP

Steps:

• In a medium bowl, pour in pudding mix- add milk and stir (just to dissolve the mix).
• Fold in Cool Whip until blended.
• Add the Amaretto and stir all together.
• Keep cool until serving- use any fresh fruit for dipping- Strawberries, grapes, and apples work great!

WARM AMARETTO APPLES

Steps:

• Peel apples, core, cut into 1/2-inch dice and set aside.
• Melt butter in medium skillet over medium-high heat.
• Add apples, sprinkle with sugar and saute until tender, about 6 minutes.
• Stir in raisins.
• Add liqueur and cook until liquid reduces to glaze, about 1 minute.
• Divide between 2 dessert dishes.
• Garnish with almonds and whipped cream. Serve immediately.

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.