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).
1 large, ripe mango, peeled, pitted, and cut into small chunks (1½—1¾cups)
1cup canned, pitted sour cherries packed in water (8ounces), drained
2tablespoonsdried cherries or dried cranberries
¼teaspoonnutmeg, preferably freshly grated
1½cupsmacaroons (homemade or commercial variety), crumbled
½cupalmonds, lightly toasted and coarsely chopped
Pinch of salt
3tablespoonsunsalted butter or margarine, cut into bits, plus additional for greasing the pan
Preheat the oven to 375°F. In a small saucepan, reduce the amaretto to ½cup over medium-high heat. Combine the mango, sour cherries, dried cherries or cranberries, nutmeg, and cinnamon in a bowl. Pour the hot amaretto over the fruit and stir with a wooden spoon to coat evenly. Set aside for about 30 minutes to macerate.
If the macaroons are very moist, toast them lightly on a baking sheet for 5–10 minutes, then let cool. Or leave them out overnight to dry until they are crumbly. Chop the macaroons by hand or in a food processor using the pulse motion. Transfer to a bowl and mix with the almonds and salt. Work in the butter with your fingers until the mixture resembles coarse crumbs.
Butter an 8- to 10-inch glass or ceramic pie pan or similar ovenproof dish. Spoon the fruit and accumulated juices into the prepared pan. Scatter the macaroon mixture evenly on top. Bake for 25-35 minutes, or until the fruit is bubbling and the topping is golden brown. Serve warm or cold, topped, if desired, with vanilla ice cream.