Amaretto Almond Sauce Recipes

ALMOND AMARETTO BREAD PUDDING WITH AMARETTO SAUCE

Steps:

• 1. Grease a 9 x 11 x 2 inch baking pan with butter or margarine.
• 2. Cut or tear French bread into 1/2 - 1 inch pieces. Soak in milk and condensed milk until all milk is absorbed.
• 3. In separate bowl, mix eggs, sugar, almond and vanilla extracts and Amaretto.
• 4. Combine all ingredients, then stir in raisins. Fold in cinnamon - most of the cinnamon will stay on the surface (it doesn't have to be evenly mixed.)
• 5. Pour into buttered baking dish and sprinkle the top with almonds pieces and a little cinnamon. Bake at 350º F for 40-55 minutes or until knife inserted in center comes out clean.
• 6. SAUCE DIRECTIONS:
• 7. In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
• 8. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisk constantly. Bring mixture to a boil then reduce heat and cook for 30 seconds, whisking constantly.
• 9. Remove saucepan from the heat and add sugar. Whisk until sugar is dissolved and allow sauce to cool down before serving with bread pudding.
• 10. NOTE: I don't use raisins in this recipe but if you love raisins in your bread pudding then add them. It's good both ways.

AMARETTO ALMOND LIQUEUR (HOMEMADE)

Steps:

• In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
• Let boil for 2 minutes to make a syrup.
• Set aside to cool slightly.
• When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
• It's ready to bottle.

AMARETTO ALMOND CREAM SAUCE

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.

AMARETTO SAUCE

Steps:

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

AMARETTO-ALMOND SAUCE

Steps:

• Combine sugar and cornstarch in a small saucepan; stir in water. Place over medium heat; bring to a boil, stirring constantly. Cook 2 minutes of until thickened, stirring constantly.
• Stir in amaretto and lemon juice; heat just until mixture comes to a boil. Remove from heat; stir in almonds and extract. Serve warm or chilled.

AMARETTO SAUCE FOR CARROTS

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.

HOMEMADE AMARETTO ALMOND LIQUEUR

Steps:

• Place the Karo syrup and sugar in a saucepan and dissolve together over medium heat until well combined.
• Cool about 15 minutes.
• Add the rest of the ingredients, stirring well.
• Pour into a jar or bottle and let sit for about 2 weeks in a dark spot until well blended.