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Archive for dessert

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.

Pavlova with Blueberry Swirl

Friday, July 22nd, 2016
Pavlova with blueberry swirl

Meringue and yogurt pair up in this delicious and light dessert.


    Vanilla Bourbon Madagascar Extract, Blueberry Swirl, Amoretti Extracts, Amoretti Swirls

    Our products are packed with fresh flavor!

    • 6 or ¾ cup egg whites room temperature
    • pinch salt
    • ⅛ teaspoon cream of tartar
    • 1⅓ cup baker’s fine sugar
    • 1 teaspoon lemon juice
    • ¼ teaspoon Amoretti® Vanilla Madagascar Bourbon
    • 2½ teaspoons cornstarch
    • 1½-2½ cups (depending on size) frozen blueberries
    • 4 tablespoons Amoretti® Blueberry Swirl
    • 2 tablespoons sugar
    • 1¾ cup greek yogurt
    • 4 tablespoons baker’s fine sugar


    1. Place frozen blueberries and Amoretti Blueberry Swirl in a bowl and cover, to let blueberries defrost and macerate. Once they are completely defrosted, place in refrigerator to keep cool.
    2. Whip egg whites and cream of tartar on medium speed to soft peak.
    3. Rain in sugar very slowly.
    4. Continue whipping for about 15 minutes, until whites are stiff and smooth.
    5. Add lemon juice and Amoretti Madagascar Vanilla. Continue mixing to incorporate.
    6. Remove bowl from mixer and sift cornstarch over bowl.
    7. Fold in cornstarch with a rubber spatula.
    8. Scoop or pipe a circle of Pavlova mixture onto parchment- or silpat-lined sheet pan or cookie sheet.
    9. If piping, begin in center and work out, making the outside higher than the center.
    10. If using a spoon or spatula, spread mixture by working from center to outside edges, building up outside edges to create a “bowl” in which to place the yogurt and blueberries.
    11. Bake at 210-215°F for 1¾ – 2 hours. Do not open oven. If it begins to brown, reduce oven temperature 10 degrees and continue baking without opening oven.
    12. Turn off oven and let Pavlova sit for 40-60 minutes without opening oven door.
    13. Remove from oven and let cool on rack for at least 20 minutes.
    14. Combine yogurt and sugar.
    15. Drop yogurt mixture into center of Pavlova and top with chilled blueberries.