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Mascarpone-Amaretto Sauce
Preparation info
- Yield: about
4 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1 pound 5 ounces 595 g
Method
- Thoroughly combine the cheese, liqueur, and half-and-half, mixing until completely smooth.
- Incorporate additional half-and-half as necessary to make the sauce thin enough to flow out when poured. Store, covered, in the refrigerator, but serve at room temperature.
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