Amarettorumcherrycreampie Recipes

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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

ADULTS-ONLY AMARETTI CRUNCH DESSERT



Adults-Only Amaretti Crunch Dessert image

This dessert recipe includes Amaretto liqueur, so it's meant for adults only. Serving it in a shooter glass makes for a restaurant-like presentation

Provided by thedailygourmet

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 25m

Yield 6

Number Of Ingredients 9

½ pound raspberries
3 tablespoons white sugar, divided
1 tablespoon water
1 teaspoon lemon juice
¼ cup amaretto liqueur
1 cup heavy whipping cream
1 (8 ounce) container mascarpone cheese
1 cup crushed amaretti
4 whole amaretti cookies

Steps:

  • Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
  • Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
  • Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 30.5 g, Cholesterol 101 mg, Fat 34.2 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 18.5 g, Sodium 44.1 mg, Sugar 25.2 g

AMARETTI ICE CREAM DESSERT



Amaretti Ice Cream Dessert image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

16 amaretti cookies, crumbled
4 shots amaretto or other almond liqueur
8 scoops French vanilla ice cream
Whipped cream, in canister
1/4 cup or 1 (2-ounce) package slivered almonds

Steps:

  • Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.

CHERRY AMARETTO CHOCOLATE CHIP ICE CREAM RECIPE - (3.9/5)



Cherry Amaretto Chocolate Chip Ice Cream Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 8

1 1/2 cups pitted and halved fresh cherries
3/4 cup milk
1 3/4 cup heavy cream
1/2 cup sugar
Pinch of salt
2 tablespoons amaretto liqueur
1/3 cup pitted and chopped fresh cherries
1/3 cup dark chocolate chips or chunks

Steps:

  • Combine the 1½ cups cherries, milk, 1 cup of cream, sugar and salt in a medium saucepan. Heat over medium heat until the mixture begins to steam, then reduce heat to low and allow to sit for 15 minutes. Remove from heat and, using a blender or immersion blender, puree the mixture until smooth. Pour the mixture into a large bowl, preferably one with a pour spout, and stir in remaining cream. Chill until completely cold. When ready to churn, stir in amaretto. Freeze in an ice cream maker according to manufacturer's directions. When the ice cream has finished churning, place in an airtight container and fold in the remaining cherries and chocolate chips. Place in the freezer until completely frozen.

AMARENA CHERRY & ALMOND TART



Amarena cherry & almond tart image

This sweet and sour cherry and almond tart from Lina Stores is the ultimate Italian treat. Serve up a slice as the perfect end to any meal

Provided by Lina Stores

Categories     Dessert

Time 1h20m

Yield Makes 12 slices

Number Of Ingredients 11

125g butter
125g golden caster sugar
225g plain flour
½ egg or 1 egg yolk
125g butter , at room temperature
125g golden caster sugar
3 medium eggs
1 lemon , zested
125g finely ground almonds or almond flour
120g Fabbri amarena cherries (see tip)
icing sugar , for dusting (optional)

Steps:

  • Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
  • Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
  • Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
  • Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

Nutrition Facts : Calories 401 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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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