Warm Amaretto Apples Recipes

AMARETTO APPLE CRISP WITH TOASTED ALMONDS

Steps:

• Preheat the oven to 375 degrees F. Add the apples to 9×13 baking dish (or a large skillet) and toss them with the brown sugar, flour, cinnamon and salt. Pour the amaretto over top and toss the apples.
• In a bowl, stir the oats, brown sugar, almonds, flour, cinnamon and salt. Add in the vanilla extract and amaretto, then add the butter. Use your hands to incorporate the butter until it is evenly distributed and you have a crumbly mix. Sprinkle it evenly over the apples. Bake the apples for 40 to 45 minutes, until the crisp is golden brown and the juice is bubbly underneath. Remove the dish from the oven and serve the crisp hot with ice cream.

WARM AMARETTO APPLES

Steps:

• Peel apples, core, cut into 1/2-inch dice and set aside.
• Melt butter in medium skillet over medium-high heat.
• Add apples, sprinkle with sugar and saute until tender, about 6 minutes.
• Stir in raisins.
• Add liqueur and cook until liquid reduces to glaze, about 1 minute.
• Divide between 2 dessert dishes.
• Garnish with almonds and whipped cream. Serve immediately.

BAKED APPLES WITH PRUNES, ALMONDS, AND AMARETTO

Steps:

• Preheat oven to 300°F. Toss granulated sugar, 1/2 cup almonds, and 1 Tbsp. butter in a bowl. Spread out on a rimmed baking sheet; bake, tossing once or twice, until nuts are golden brown and sugar is caramelized, 10-12 minutes. Let cool.
• Process prunes, 3 Tbsp. amaretto, 2 Tbsp. brown sugar, 4 Tbsp. butter, a pinch of salt, and remaining 1/2 cup almonds in a food processor until nuts are ground and mixture forms a coarse paste. Transfer to a disposable piping bag or resealable plastic bag.
• Using a paring knife, cut a line around equators of apples, just scoring the skin but not cutting down into the flesh (this will prevent them from bursting during baking). Place each apple on individual squares of parchment paper large enough to form a pouch around apple.
• Snip a 1" hole in pastry bag or one corner of plastic bag and pipe prune mixture into apple cavities to fill. Drizzle with remaining 3 Tbsp. butter, then sprinkle with remaining 2 Tbsp. brown sugar and lightly drizzle with amaretto.
• Gather up parchment paper around each apple and tie tightly closed with kitchen twine. Place parcels on a rimmed baking sheet and bake until apples give no resistance when a skewer is poked into flesh through parchment paper, 35-45 minutes for Macintosh or 50-65 minutes for firmer apples. Let cool slightly, then remove kitchen twine.
• To serve, top apples with caramelized almonds and drizzle with cream.
• Do Ahead
• Apples can be assembled in their parcels 1 day ahead; chill. Apples can be baked 2 hours ahead. Let sit at room temperature. Reheat in a 200°F oven just before serving.

AMARETTO APPLE TART

Steps:

• Prepare pastry: in medium bowl, mix flour and sugar.
• Cut in chilled butter until crumbly.
• Beat egg yolk and mix with vanilla.
• With fork, stir egg mxture lightly into flour mixture.
• Press dough together into a smooth ball, then flatten.
• Press pastry into bottom and up the sides of an 11 inch removable bottom tart pan.
• Peel apples and cut in halves lengthwise; remove cores.
• Cut each half in thin lengthwise slices, keeping slices together in apple shape.
• Arrange apples in prepared pastry shell, round sides up.
• After placing apple rounds in pastry shell, fan out slightly to cover most of pastry.
• In a medium bowl, beat eggs with amaretto, sugar and salt until well mixed.
• Blend in cream and pour evenly over apples.
• Sprinkle with almonds.
• Bake in preheated 450* oven for 15 minutes, reduce heat to 350* and bake until filling is set and apples are tender- 50 minutes to an hour.
• Remove and place on wire rack to cool.
• Stir preserves in small saucepan on low heat until melted and bubbly.
• Strain to remove any solid pieces of fruit and brush glaze over pastry tart.
• Remove pan sides and serve tart at room temperature.

APPLE AMARETTO SOURS

Steps:

• Fill six highball glasses with ice. Pour 2 tablespoons amaretto into each. Stir together apple cider and lemon juice until well mixed. Divide evenly among glasses. Serve each with a lemon slice and cinnamon stick.

CARAMEL AMARETTO APPLE PIE

Steps:

• Combine the first five ingredients (apples, brown sugar, cornstarch, amaretto and cinnamon in a bowl and mix well.
• Pour this mixture into the unbaked pastry shell.
• In a separate bowl, combine the pecans and remaining ingredients and stir until this mixture is crumbly.
• Sprinkle this mixture over the apple pie and press it gently into the pie filling.
• Bake at 350 degrees for one hour or until lightly brown. (I do use a pie ring to keep the crust from getting too brown).
• Serve warm or cool to room temperature before serving.
• I have also served it with spiced whipped topping which is one small container of Cool Whip to which I've added 2 tablespoons of either pumpkin pie spice or apple pie spice and 1 tablespoons of brown sugar and stirred well.

AMARETTO APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 4 mini-loaf pans or 1 regular-sized loaf pan.
• With an electric mixer, beat butter until light and fluffy.
• Add eggs and vanilla, continuing to beat until well mixed.
• In a separate bowl, combine flour, sugar, baking powder and cinnamon, mix well.
• Add half of the flour mixture to the butter/egg mixture, mix well.
• Add milk and Amaretto to the mixture, then the rest of the flour mixture, beating well after each addition.
• Fold in chopped apple, mixing gently but thoroughly.
• Pour mixture into loaf pan, or divide among mini-loaf pans.
• Bake at 350 degrees for 45-50 minutes (25-30 for mini-loaf pans) until toothpick stuck in the middle comes out clean.
• Remove from oven and let cool in pan for 10 minutes.
• Remove from pan and let cool on a rack.