Amaretto Chantilly 3 3/4 cups miniature marshmallows 2/3 cup Amaretto 1 tablespoon lemon juice 1/4 teaspoon almond extract 1/2 cup chopped maraschino cherries 2 cups heavy cream 2 tablespoon finely chopped almonds or pistachios Combine miniature marshmallows and amaretto in top of a double boiler; bring water to a boil. Cook until marshmallows melt, stirring occasionally. Stir in lemon juice, almond extract and cherries. Cool slightly. Beat heavy cream until soft peaks form; gently fold into cooled marshmallow/amaretto mixture. Spoon into individual serving dishes and sprinkle with chopped almonds or pistachios. Cover and freeze. Makes 8 servings.
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