Amaretto Fruit Parfait with Almond Cream

I love fruit, especially after a big Thanksgiving dinner! And I especially love liquor-spiked fruit. I usually use Grand Marnier, but decided to mix it up this year with Amaretto.

There are a lot of parts to this dessert, but the good thing is that everything can be made ahead of time. You can assemble the parfaits 3-5 hours before serving--I have kept them overnight, but I find everything looks best on the day of. You can eliminate the almond cream, candied nuts, and cookies and just serve the spiked fruit alone (or with some whipped coconut cream on the side) if you are short on time. Also, feel free to use the fruit you prefer.

Fruit Mixture:

• 2 cups strawberries

• 1/2 cup blackberries

• 1/2 cup blueberries

• 1/2cup raspberries

• 1 cup fresh pineapple, chopped

• 1-2 navel oranges, cut into chunks

• 1/2 mango, chopped

• 1/4-1/2 cup pommegranit avrils

• 2-4 tbsp Amarreto Disarrono Originale (or to taste)

• 2 tbsp fresh squeeze lemon or orange juice

• 2 tbsp mint leaves, thinly sliced

• 1/2 cup toasted coconut flakes

• Optional: 1/4 cup cranberries, soaked overnight in 3-4 tbsp amaretto and 1/8 tsp cloves

• Optional: 2 tbsp orange or lemon zest

1. Wash and cut fruit into chunks and place in big bowl. Add marinated cranberries if using. Mix together Amaretto and lemon juice and add to fruit. Mix once and avoid over stirring. Toss mint on top along with zest.

2. Toast coconut in a non stick skillet until browned and set aside.

3. If making fruit parfaits, place one layer fruit, one layer cream, and another layer fruit. Top with a dollop of cream, toasted coconut, and candied almonds. Serve with a cookie.

4. If making a fruit salad, sprinkle top of salad with toasted coconut along with the sliced mint and optional zest.

Cashew Almond Cream:

• 1 cup raw cashews

• 2-3 pitted medjool dates

• Pinch of salt

• 2 tbsp amaretto liquor

• 1 tbsp lemon juice

• 1/2-1 tsp almond extract

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• Optional: 1 tsp fresh lemon zest

1. Soak cashews and dates in 2 cups of hot water for an hour or more.

2. Drain and rinse. Place in a Vitamix with 1/2 cup fresh water and a pinch of salt. Blend on high until pureed. Add almond extract, Amaretto, lemon juice, and spices (and optional lemon or orange zest). Blend again. Taste and adjust seasoning. Store in fridge for up to 4 days.

Candied almonds

• 1/2 cup sliced almonds

• 1 tbsp amaretto

• 1 tbsp maple syrup

• 1/8 tsp ground cloves

• 1/8 tsp ground cardamon

• 1/2 tsp ground cinnamon

• Pinch of salt

1. Toast the almonds in a dry non stick skillet until lightly browned. Remove from heat and stir in the remaining ingredients.

2. Let cool and then store in fridge.

Almond Cookies

• 1/2 cup oat flour

• 1/2 cup ground almonds (almond flour)

• 1/2 tsp cinnamon

• 1/2 tsp cardamon

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1/4 cup almond butter

• 1/4 cup maple syrup

• 1/2 tsp almond extract (sub vanilla or orange extract if you don't like almond)

1. Pre-heat oven to 350 degrees.

2. Mix together the dry ingredients. Mix the almond butter, extract, and maple syrup together and add to the dry ingredients. Combine.

3. Pat into a ball, wrap in plastic, and place in fridge for at least an hour. Roll dough between 2 pieces of wax paper sprinkled with a little oat flour. Cut with cookie cutters and place cookies on a parchment lined tray. Bake for 12-15 minutes.

4. Store in freezer until needed or in air-tight container on counter for up to 5 days.