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Archive for blue agave nectar light

Agave Poached Pears

Tuesday, December 27th, 2016
Agave Poached Pears

Enjoy this delightfully light dessert after a filling meal!



    1. Peel pears, core and cut in half.
    2. Pour Amoretti Blue Agave and Amoretti Pear Compound into a large saucepan.
    3. Place pears flat side down in sauce pan.
    4. Fold parchment paper in half and then in half again. Cut corner and then cut small triangles along sides.
    5. Unfold and lay parchment on top of pears.
    6. Cook on medium heat for 8-10 min.
    7. Turn pears over and cook for another 8-10 min.
    8. Pears are done when a knife slides in with some resistance. They will continue to cook once removed from heat. Let sit in agave for about 5 min.
    9. Remove with slotted spoon, being careful not to damage pears, and set on a plate to cool.
    10. Whip crème Fraîche, sugar and vanilla to soft peaks.
    11. Heat about 2″ oil in small saucepan to 350°F. Drop mint leaves into oil and fry for about 10-15 seconds. Lift leaves with “spider” or slotted spoon and place on several layers of paper towels to drain.
    12. Whip cream to very soft peaks, almost runny.
    13. Fold in the Amoretti Crema di Caramel.
    14. Place ½ pear on each plate and garnish with whipped crème fraîche, a drizzle of Amoretti Crema di Caramel, cream mixture, and a fried mint leaf.

Watermelon Salad

Wednesday, October 12th, 2016
Watermelon salad, fresh watermelon salad, salad

Try this unique and refreshing salad!



    1. Cut watermelon, and let drain while preparing remaining ingredients.
    2. Combine the heirloom tomatoes, golden snacking tomatoes, red onion, feta cheese, and half the basil in a large bowl.
    3. Make Dressing: Whisk to fully incorporate all ingredients; Amoretti Olive Oil Infused with Kalamata Olives, Amoretti Pomegranate Balsamic Vinegar, Amoretti Blue Agave Nectar, and Amoretti Basil Oil Extract.
    4. Add drained watermelon to the other ingredients, and toss with dressing. Sprinkle the remaining chopped basil leaves over the top.