Time 10m Yield 4 Number Of Ingredients 6 Steps:
Combine sour cream, brown sugar, and brandy in a bowl and mix to combine. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.
Time 10m Yield 20 Number Of Ingredients 3 Steps:
Pour amaretto liqueur into each strawberry and top with whipped cream.
Time 30m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Wash, dry , and hull strawberries. In a small bowl mix together sugar, vanilla, and ground almonds. In a separate bowl, beat egg whites until frothy. Dip strawberries in egg white, then roll in almond mixture to coat. Place strawberries on a plate, cover and freeze for 15-20 minutes (Do not freeze longer than 20 minutes). Remove from freezer, and let thaw about 20 minutes while you prepare the sauce. Whisk egg yolks, grated lemon peel, and sugar together in top of a double boiler over simmering water. Add amaretto gradually to egg yolk mixture. Whisk until sauce is foamy. Remove from heat. Spoon sauce into 6 individual bowls. Divide thawed strawberries among bowls. Garnish with a few strawberry leaves and serve.
Time 2h10m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Slice fresh strawberries into thirds. Mix sour cream, sugar and Amaretto well. The sauce should be thick and not runny. Chill the sauce in the fridge for 2- 3 hours. Pour over fresh strawberries. Cook time is chilling time in fridge.
Yield 4 to 6 servings Number Of Ingredients 3 Steps:
Combine the strawberries with the amaretto in a serving container and stir together. Crush about 1/4 cup of the strawberries with a fork, and mix again. Let the mixture stand for about 30 minutes before serving (if you are planning to let it stand any longer than that, cover and refrigerate). Serve over yogurt or frozen yogurt in dessert bowls. strawberries The season for good, locally grown strawberries is fleeting, unless you live in California. Though it’s possible to buy them nearly all year, mass-produced strawberries are the equivalent of flavorless hothouse tomatoes. There’s nothing like the real thing, freshly picked. I’m fortunate to live in the Hudson Valley region of New York state, where both cosmopolitan and rural pleasures abound. Thriving small farms yield lush seasonal produce, with many outlets for picking your own. I love to take my sons to pick our own produce-it’s a great way to appreciate the connection between the land and the kitchen. We especially like to pick berries. The first time we picked strawberries, one of my boys kept putting his head in the bucket to take a deep breath, saying, “It smells so relaxing!” As he grows older, I’m sure that the scent of strawberries will spur pleasant memories. nutrition information Calories: 55 Total Fat: 0g Protein: 0g Carbohydrate: 8g Cholesterol: 0mg Sodium: 1mg
Time 55m Yield 8 servings. Number Of Ingredients 20 Steps:
Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners’ sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.
More about “strawberries with amaretto sauce recipes”
Time 25m Yield 2 cups. Number Of Ingredients 7 Steps:
In a large saucepan, combine the cranberries, syrup, honey, orange zest and pie spice. Cook over medium heat until the berries pop, about 15 minutes. Stir in amaretto; cook 5 minutes. Cover and store in the refrigerator. If desired, top with almonds before serving.
