Amaretto Pear Parfaits Food

AMARETTO FRUIT PARFAITS

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.

AMARETTO PEAR PARFAITS

Steps:

• Combine pears through sugar and liqueur, cover and chill 1 hour.
• Spoon layers into each of 4 8-oz glasses in this order: 1 Tbs crumbs, 3 Tbs pear mixture, 3 Tbs yogurt or frozen yogurt. Repeat layers.
• Sprinkle 1 Tbs almonds over top of each parfait. Chill until serving time.

AMARETTO BAKED PEARS WITH MASCARPONE

Steps:

• To make almond cream - Beat butter and sugar together until combined, add flour and egg until combined. Beat in almonds, stir in 3/4 of crushed biscuits.
• Pack 1 tablespoon of almond cream into the cored out section of each pear half.
• Split the vanilla pod in half, scrape out seeds and mix with sugar. Chop vanilla pod into large pieces.
• Place pears into baking dish, sprinkle over vanilla sugar, remaining biscuits, vanilla pod pieces and drizzle with amaretto.
• Bake in over at 200C gor 10 minutes or until pears are cooked.
• Mix together mascapone and icing sugar.
• Remove pears from oven and transfere to serving plates.
• Drizzle a little extra amaretto into baking dish and stir pan juices.
• Serve pan with sweetened mascopone and the amaretto pan juices - enjoy.

AMARETTO PEACH PARFAITS

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.

AMARETTO SOUFFLE

Steps:

• Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
• Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
• In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
• Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
• Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
• Add the remaining Amaretto liqueur. Remove from heat.
• In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
• Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
• Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
• Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.

AMARETTO PEAR GELATO

Steps:

• In a large saucepan, combine the pear or apple juice, amaretto, and 1/2 cup sugar. Heat the mixture over medium heat, stirring until the sugar is dissolved. Add the pears and poach for 35 to 40 minutes, or until tender but not falling apart. Using a slotted spoon, transfer the pears to a plate. Reduce the cooking liquid for 20 minutes, or until slightly thickened. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until needed.
• In a medium saucepan, combine the milk and salt. Heat over medium heat until bubbles form around the edges. Remove from heat and cover to keep hot.
• In a blender or food processor, blend the 2/3 cup sugar and the egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk.
• Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon, Remove the pan from heat and set it in a bowl if ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
• Chop 6 of the pear halves, refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer's instructions.
• To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop gelato on top of each pear half, spoon some of the reduced cooking liquid over, and garnish with chopped hazelnuts. Makes 1 1/2 quarts, serves 6.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

BAKED PEARS WITH AMARETTI FILLING

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.
• Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.
• Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)
• Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.

PEARS BAKED IN AMARETTO CREAM

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.

ROASTED PEARS WITH AMARETTI AND AMARETTO

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.