Best Amaretto Fruit Recipes

EASY AMARETTO FRUIT DIP

Steps:

• In a medium bowl, pour in pudding mix- add milk and stir (just to dissolve the mix).
• Fold in Cool Whip until blended.
• Add the Amaretto and stir all together.
• Keep cool until serving- use any fresh fruit for dipping- Strawberries, grapes, and apples work great!

AMARETTO FRUIT DIP

Steps:

• 1. Mix the instant pudding and the orange juice together.
• 2. Stir until smooth.
• 3. Add the Cool Whip.
• 4. Mix together again.
• 5. Stir in the amaretto; mix well.
• 6. Serve with strawberries or your favorite dipping fruit. Enjoy!
• 7. ****NOT INTENDED FOR CHILDREN****

AMARETTO FRUIT DIP

Steps:

• Mix cool whip with dry pudding mix and amaretto.
• Refrigerate 2 hours or more. Serve with cut up fruit.

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Steps:

• For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
• For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
• For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
• Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
• Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

AMARETTO FRUIT DIP

Steps:

• Gently whisk together sour cream and amaretto in a medium bowl. Stir in pudding mix. Gently but thoroughly stir in cool whip. Cover & refrigerate several hours or overnight. Serve with fresh fruit.

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 FRUIT DIP

Steps:

• Mix all dry pudding mix with Cool Whip thoroughly. Add 1/4 cup of amaretto to mixture and mix until consistency is smooth.
• Refrigerate for 1-2 hours prior to serving to ensure that all sugars from the pudding are dissolved.

PISTACHIO AMARETTO FRUIT DIP RECIPE

Steps:

• Mix it all together and refrigerate. This is so good. You will want to double the recipe. I bet this would be good with different flavored pudding. ENJOY P.S. i used cut up fruit, graham crackers, and mini nilla wafers.

AMARETTO FRUIT DIP

Steps:

• Blend pudding mix, sour cream, and milk.
• When thickened, add Amaretto.
• Refrigerate.
• Serve as a dip for fresh fruit.

AMARETTO FRUIT

Steps:

• For syrup: In a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Set the mixture aside to cool.
• Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1 1/2 to 2 hours.
• Serve over ice cream or top with whipped cream and toasted almonds or pecans.

BLUSHING FRUIT TARTS WITH AMARETTO TRUFFLE SAUCE

Steps:

• Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle., Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet., Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside., In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup Amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining Amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack., Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in Amaretto. Cool, stirring occasionally. Drizzle over tarts.

AMARETTO WITH SUMMER FRUIT

Steps:

• For syrup: in a small saucepan, stir together the sugar, water and honey. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let cool for 30 minutes.
• Stir in the amaretto and lemon juice. Place fruit in a large mixing bowl. Pour syrup over fruit. Cover and chill for 1-1/2 to 2 hours.
• Serve over ice cream; sprinkle with toasted almonds or pecans.

BLUSHING FRUIT TARTS WITH AMARETTO TRUFFLE SAUCE

Steps:

• Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet.
• Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside. In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup Amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining Amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack. Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in Amaretto. Cool, stirring occasionally. Drizzle over tarts.