Warm Amaretto Apples Recipes

Steps:

• Preheat oven to 300°F. Toss granulated sugar, 1/2 cup almonds, and 1 Tbsp. butter in a bowl. Spread out on a rimmed baking sheet; bake, tossing once or twice, until nuts are golden brown and sugar is caramelized, 10-12 minutes. Let cool.
• Process prunes, 3 Tbsp. amaretto, 2 Tbsp. brown sugar, 4 Tbsp. butter, a pinch of salt, and remaining 1/2 cup almonds in a food processor until nuts are ground and mixture forms a coarse paste. Transfer to a disposable piping bag or resealable plastic bag.
• Using a paring knife, cut a line around equators of apples, just scoring the skin but not cutting down into the flesh (this will prevent them from bursting during baking). Place each apple on individual squares of parchment paper large enough to form a pouch around apple.
• Snip a 1" hole in pastry bag or one corner of plastic bag and pipe prune mixture into apple cavities to fill. Drizzle with remaining 3 Tbsp. butter, then sprinkle with remaining 2 Tbsp. brown sugar and lightly drizzle with amaretto.
• Gather up parchment paper around each apple and tie tightly closed with kitchen twine. Place parcels on a rimmed baking sheet and bake until apples give no resistance when a skewer is poked into flesh through parchment paper, 35-45 minutes for Macintosh or 50-65 minutes for firmer apples. Let cool slightly, then remove kitchen twine.
• To serve, top apples with caramelized almonds and drizzle with cream.
• Do Ahead
• Apples can be assembled in their parcels 1 day ahead; chill. Apples can be baked 2 hours ahead. Let sit at room temperature. Reheat in a 200°F oven just before serving.

Steps:

• Fill six highball glasses with ice. Pour 2 tablespoons amaretto into each. Stir together apple cider and lemon juice until well mixed. Divide evenly among glasses. Serve each with a lemon slice and cinnamon stick.

Steps:

• Prepare pastry: in medium bowl, mix flour and sugar.
• Cut in chilled butter until crumbly.
• Beat egg yolk and mix with vanilla.
• With fork, stir egg mxture lightly into flour mixture.
• Press dough together into a smooth ball, then flatten.
• Press pastry into bottom and up the sides of an 11 inch removable bottom tart pan.
• Peel apples and cut in halves lengthwise; remove cores.
• Cut each half in thin lengthwise slices, keeping slices together in apple shape.
• Arrange apples in prepared pastry shell, round sides up.
• After placing apple rounds in pastry shell, fan out slightly to cover most of pastry.
• In a medium bowl, beat eggs with amaretto, sugar and salt until well mixed.
• Blend in cream and pour evenly over apples.
• Sprinkle with almonds.
• Bake in preheated 450* oven for 15 minutes, reduce heat to 350* and bake until filling is set and apples are tender- 50 minutes to an hour.
• Remove and place on wire rack to cool.
• Stir preserves in small saucepan on low heat until melted and bubbly.
• Strain to remove any solid pieces of fruit and brush glaze over pastry tart.
• Remove pan sides and serve tart at room temperature.

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.