Amaretto Cream Sauce Recipe 315

Steps:

• Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

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.

Steps:

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

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

Steps:

• In a small bowl mix cornstarch with the Amaretto, whisk until smooth. In a medium sauce pan, scald cream over medium heat. Add Amaretto slurry to hot cream and whisk constantly bring to boil. Reduce heat and cook whisking 30 seconds. Remove from ehat and add sugar. Let cool to room temperature before serving.

Steps:

• In a non-stick skillet, melt the butter and brown the almonds until golden brown; be very careful as they will burn quickly.
• As soon as the almonds are nicely browned, add the Amaretto; be extremely careful as it should and will flame up for about 10 seconds or so.
• After about 30 to 40 seconds you will have very little liquid in the pan (it will be dark brown).
• Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil.
• Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often.
• The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.
• NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.

Steps:

• In medium saucepan, combine all ingredients except the amaretto.
• Bring to a boil, stirring occasionally.
• Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened.
• Remove from the heat; stir in amaretto.
• Serve warm.

Steps:

• Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
• Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
• In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
• Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
• Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
• Add the remaining Amaretto liqueur. Remove from heat.
• In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
• Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
• Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
• Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.