Cherry Amaretto Sauce Recipes

AMARETTO CHERRIES WITH DUMPLINGS

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.

AMARETTO NAPOLEONS ON CHERRY SAUCE

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 SAUCE

Steps:

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

CHERRY-CRANBERRY SAUCE

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.

LIGHT CHERRY AMARETTO CHEESECAKE ICE CREAM

Steps:

• In a small bowl, add 2 tablespoons sugar to beaten egg yolks. Whisk well.
• In a medium pot, combine remaining 4 tablespoons sugar with milk, and bring almost to a simmer over high to medium-high heat.
• Scoop out a small amount of hot milk to temper the egg yolks (about ¼ cup); slowly whisk into egg yolks. Repeat this one more time.
• Add egg mixture to pot of hot milk and whisk thoroughly. Cook, stirring constantly, over medium to medium low heat until thickens and coats the back of a spoon, about 3-5 minutes. Do not let mixture boil. Remove from heat.
• In a large mixing bowl (an electric mixer works best), beat cream cheese and mascarpone until well whipped. Add jam, lemon juice, extracts, and Amaretto, and beat to combine. On low speed, gradually beat in hot milk mixture. Cream cheese will not be completely dissolved/smooth - that is OK.
• Let mixture cool before chilling in the refrigerator. This takes about 10 minutes if you place the container in a bowl filled with ice and cold water. Chill in the refrigerator for at least 3 hours.
• Stir mixture to re-combine and freeze in an ice cream machine, according to manufacturer's directions. In the last minute or two of freezing, add the graham cracker pieces.
• Serve immediately or freeze for 1-4 hours, if a firmer consistency is desired. Top with cherries (and almonds, if using) and enjoy! This is best eaten the same day you make it.

CHERRY AMARETTO SAUCE RECIPE

Steps:

• In a small heavy saucepan over low heat, combine the preserves, butter, lemon juice, and amaretto. Bring just to a simmer, stirring occasionally. Use the syrup hot. Unused syrup with keep for many weeks. Cover tightly and refrigerate, rewarm before using.