AMARETTO NAPOLEONS ON CHERRY SAUCE
This dessert makes such an impressive presentation, but is easy to make. I make the filling and sauce portions in advance, and usually bake the puffed pastry just before serving. If you prefer not to use the Amaretto because of the alcohol, you may replace it with 1 tsp. almond extract and 1/4 cup of milk. I always have filling...
Provided by Lisa Myrick
Categories Other Desserts
Time 1h
Number Of Ingredients 15
Steps:
- 1. For the filling, combine sugar, flour, and salt in a heavy sauce pan.
- 2. Stir together the two milks and egg yolks. Whisk into dry ingredients in pan.
- 3. Cook over medium heat, whisking constantly, until smooth and thickened.
- 4. Remove from heat and stir in vanilla extract and amaretto (or almond extract and additional milk).
- 5. Pour into a glass bowl and cover with plastic wrap, pressing the wrap against the pudding so a film will not develop on the top. Cool to room temperature. Chill in refrigerator until serving time.
- 6. For the cherry sauce, combine the cherry pie filling with 1/2 cup of thawed cranberry juice concentrate in a bowl. Cover and chill until serving time.
- 7. Thaw puffed pastry for 20 minutes. While thawing, preheat oven to 400 degrees.
- 8. Once thawed, cut pastry into 3 strips along the fold lines. Cut each strip into 4 equal pieces crosswise. Place on ungreased cookie sheet and bake approximately 12 to 15 minutes, until puffed and golden brown. (Dark baking sheets may cook faster, so just keep an eye on it). When it's puffed high and golden brown, it's done!
- 9. Remove to a wire rack. While still warm, split each puff horizontally into two layers. Cool completely and store loosely covered.
- 10. When ready to serve, place bottom half of each pastry, cut side up, on individual serving plates.
- 11. Spoon generous amount of filling onto pastry, allowing some to come out onto plate. Top with top half of pastries, cut side down.
- 12. Spoon some cherry sauce around the pastry. Sprinkle with powdered sugar, if desired. ENJOY!
AMARETTO CHERRIES WITH DUMPLINGS
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
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
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
Steps:
- Melt butter in a sauce pan.
- Whisk in powdered sugar, then amaretto!
- Enjoy!
CHERRY-CRANBERRY SAUCE
Provided by Jennifer Iserloh
Categories Sauce Thanksgiving Quick & Easy Cranberry Cherry Amaretto Healthy Self
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.
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- Put the cherries, water, and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes while the cherries start to release their juices.
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- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
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