Amaretto Butter Sauce Recipes

Steps:

• To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
• To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F.
• Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Steps:

• Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

Steps:

• Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
• Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
• Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
• Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
• Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
• Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

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:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

Steps:

• In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.

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:

• 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 medium-sized saucepan, melt butter over medium heat and add almonds to pan.
• Cook, stirring constantly, until almonds turn golden.
• Reduce heat to medium-low and add sugar, corn syrup and cream to pan.
• Let bubble for about 3 minutes, stirring almost constantly, then remove from heat and stir in liqueur.
• Serve warm over dishes of vanilla ice cream.

Steps:

• 1. For amaretto butter: combine butter and amaretto liqueur.
• 2. For amaretto syrup: In small saucepan, combine amaretto and syrup.
• 3. Heat to boiling.
• 4. Allow to cool before serving.