White Chocolate-Almond Sauce (Holiday menus for the family)

 

About 2¾ cups sauce

• 2 tablespoons margarine or butter
• 1 cup slivered almonds
• 1 cup whipping (heavy) cream
• 1 package (12ounces) vanilla milk chips
• 1 tablespoon almond-flavored liqueur (Amaretto) or ¼ teaspoon almond extract
• Pinch of salt

1. Heat margarine and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are golden brown ; remove from heat.
2. Stir in cream until well blended (mixture will spatter) ; stir in chips.
3. Heat over low heat, stirring frequently, until chips are melted ; stir in liqueur and salt.
4. Serve it over pound cake or chocolate ice cream.
5. Store tightly covered in refrigerator up to 4 weeks.

BON APPÉTIT