Name: Mango and Sour Cherry Macaroon Crumble
Yield: Yield: About 6 servings
Ingredients: ½ cup almonds, lightly toasted and coarsely chopped; Pinch of salt; 3 tablespoons unsalted butter or margarine, cut into bits, plus additional for greasing the pan; ¼ teaspoon nutmeg, preferably freshly grated; ¼ teaspoon ground cinnamon; 1½ cups macaroons (homemade or commercial variety), crumbled; vanilla ice cream; 1 cup canned, pitted sour cherries packed in water (8 ounces), drained; 2 tablespoons dried cherries or dried cranberries; 1 cup amaretto; 1 large, ripe mango, peeled, pitted, and cut into small chunks (1½—1¾ cups)

Preparation info

Yield: About
6
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Around Passover at our house macaroons tend to proliferate like wire coat hangers from the dry cleaners. In addition to the ones I make, there are the cakey commercial variety I purchase from my nephews, who peddle Passover sweets as a fund-raiser for their school. A luscious fruit crumble is a fresh way to make use of the leftovers, and other suggestions follow this recipe (see Cook’s Note).