Amarettopearparfaits Recipes

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

Steps:

• Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.

Steps:

• Beat cream cheese and sour cream with mixer at medium speed.
• Blend in sugar, liqueur, and cream.
• Chill.
• Put fruit in serving dishes and spoon cream cheese mixture over fruit.
• Serve and enjoy.

Steps:

• Peel and halve pears; scoop out core.
• Place in a solution of 1/4 cup lemon juice in 4 cups water.
• Prepare 5 500 ml (1 pint) preserving jars.
• In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick.
• Bring to a boil and simmer 5 minutes.
• Drain pears; add to hot liquid; simmer 5 minutes.
• Remove from heat, add amaretto.
• Place section of cinnamon stick in each jar.
• Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim.
• Remove air bubbles.
• Readjust headspace.
• Apply lids and screwbands.
• Process 500 ml (1 pint) jars in boiling water canner 20 minutes.
• Remove jars from canner.
• Check seals when cool.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Steps:

• Sift the flour and salt into a large bowl and stir in the sugar. Make a well in the center of the mixture and add the eggs. Using a fork, gradually incorporate the flour into the eggs. Stir in the milk, amaretto and melted butter, stirring until smooth. Set aside for 30 minutes.
• Strain the batter through a fine sieve. Place a 7- or 8-inch crepe pan over medium heat. When hot, brush the pan with clarified butter. Pour slightly less than 1/4 cup of the batter into the pan, tilting it to evenly cover the bottom. Cook until lightly browned, flip and cook the other side. Transfer the crepe to a plate lined with plastic wrap or waxed paper.
• Continue until all the batter is used, placing the crepes between layers of paper towels. They will keep up to 3 days well wrapped in the refrigerator.

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
• Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
• Stir cream and amaretto together in a bowl.
• Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.