Cherry Amaretto Sauce Recipes

Steps:

• Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature.
• Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter.
• Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter. Let the cookies sit at room temperature until crisp, about 2 hours.
• Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners' sugar.

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.

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!

Steps:

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

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.

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.