Amaretto Napoleons On Cherry Sauce Recipes

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5 MINUTE ODE TO NAPOLEONS



5 Minute Ode to Napoleons image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

12 butter lace cookies, store bought from bakery counter
24 strawberries, sliced
1 canister real whipped cream, from the dairy aisle
Chocolate sauce, with a spout top, from dessert topping section

Steps:

  • Line up 6 butter lace cookies. Top with a few berry slices each, then whipped cream, more berries and another lace cookie on top. Drizzle with zigzags of chocolate sauce. Transfer lace cookie Napoleons to dessert plates and serve immediately.

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE



Chocolate Napoleons with Mascarpone Cream and Cherry Compote image

Categories     Cheese     Chocolate     Fruit     Dessert     Cherry     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

For chocolate layers
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
For mascarpone cream
1 8-ounce container mascarpone cheese or one 8-ounce package cream cheese, room temperature
1/2 cup sugar
2 tablespoons cherry-flavored brandy or brandy
2 teaspoons vanilla extract
1 cup chilled whipping cream
Powdered sugar
Cherry Compote

Steps:

  • Make chocolate layers:
  • Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
  • Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
  • Make mascarpone cream:
  • Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
  • Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

CHERRY AMARETTO SAUCE RECIPE



Cherry Amaretto Sauce Recipe image

Provided by á-830

Number Of Ingredients 4

12 oz Red or Black Cherry Preserves
2 Tbsp Unsalted Butter
2 Tbsp Fresh Lemon Juice
1 Tbsp Amaretto

Steps:

  • In a small heavy saucepan over low heat, combine the preserves, butter, lemon juice, and amaretto. Bring just to a simmer, stirring occasionally. Use the syrup hot. Unused syrup with keep for many weeks. Cover tightly and refrigerate, rewarm before using.

AMARETTO CHERRIES WITH DUMPLINGS



Amaretto Cherries with Dumplings image

You can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 8h

Yield 6 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) pitted tart cherries
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup amaretto or 1/2 teaspoon almond extract
DUMPLINGS:
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon grated lemon zest
1/8 teaspoon salt
1/3 cup 2% milk
3 tablespoons butter, melted
Vanilla ice cream, optional

Steps:

  • Drain cherries, reserving 1/4 cup juice. Place cherries in a 3-qt. slow cooker., In a small bowl, mix sugar, cornstarch and salt; stir in reserved juice until smooth. Stir into cherries. Cook, covered, on high 7 hours. Drizzle amaretto over cherry mixture., For dumplings, in a small bowl, whisk flour, sugar, baking powder, lemon zest and salt. In another bowl, whisk milk and melted butter. Add to flour mixture; stir just until moistened., Drop by tablespoonfuls on top of hot cherry mixture. Cook, covered, 45 minutes or until a toothpick inserted in center of dumplings comes out clean. If desired, serve warm with ice cream.

Nutrition Facts : Calories 369 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

AMARETTO SAUCE



Amaretto Sauce image

This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.

Provided by Luckeydevil

Categories     Sauces

Time 10m

Yield 3 serving(s)

Number Of Ingredients 3

1 cup powdered sugar
1/2 cup butter
1/4 cup Amaretto

Steps:

  • Melt butter in a sauce pan.
  • Whisk in powdered sugar, then amaretto!
  • Enjoy!

AMARETTO RUM CHERRY CREAM PIE



Amaretto Rum Cherry Cream Pie image

NO BAKE, Wonderfully rich and naughty. contains alcohol (not for children) I make this every New Years Eve. This recipe started off being a Rum Dessert that someone gave me that I elaborated on for the holidays one year and have been asked to make ever since.

Provided by L DJ3309

Categories     Pie

Time 32m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 10-inch deep dish pie crust (prepared or bought)
1 can prepared cherry pie filling
6 egg yolks
1 cup sugar
1 tablespoon unflavored gelatin
1/2 cup cold water
1 pint whipping cream
1/4 cup amaretto liqueur
1/4 cup rum
1/4 cup grated semisweet chocolate

Steps:

  • Beat egg yolks til light, gradually slowly adding the 1 cup sugar, til thick, light and fluffy.
  • Soften gelatin in water in small sauce pan, then bring it to a boil.
  • In a very slow ribbon stream slowly beat into egg yolk mixture.
  • Set aside.
  • Beat whipping cream til thick and stiff, fold into egg yolk mixture.
  • Slowly fold in amaretto and rum.
  • Spread pie cherries on bottom of prepared shell.
  • fill with egg-cream mixture.
  • Top with grated chocolate.
  • Chill over night or several hours til firm.

Nutrition Facts : Calories 464.4, Fat 27.3, SaturatedFat 16.1, Cholesterol 223.1, Sodium 44.6, Carbohydrate 49.1, Fiber 1.1, Sugar 25.1, Protein 4.6

SOUR CHERRY AMARETTO JAM



Sour Cherry Amaretto Jam image

This jam is not only great to spread on toast but also to fill sandwich cookies and other pastries.

Provided by mixerlisl

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT25m

Yield 40

Number Of Ingredients 4

3 pounds fresh sour cherries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
3 cups white sugar
⅓ cup amaretto liqueur

Steps:

  • Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and stir in amaretto liqueur.
  • Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 83 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 18.8 g

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