Serves 6 – 8
1 cup amaretto
1 large, ripe mango, peeled, pitted and cut into small chunks (1 ½ – 1 ¾ cups)
1 cup (8 ounces) canned, pitted sour cherries drained
2 tablespoons dried cherries or dried cranberries
¼ teaspoon nutmeg
¼ teaspoon ground cinnamon
1 ½ cups macaroons, crumbled
½ cup almonds, lightly toasted and coarsely chopped
Pinch of salt
3 tablespoons unsalted margarine, cut into bits, plus additional for greasing the pan
Pareve vanilla ice cream
Preheat the oven to 375°F. In a small saucepan, heat the amaretto over medium heat until reduced to ½ cup. 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 marinate.
If the macaroons are very moist, toast them lightly on a baking sheet in a 350 degree oven for 5-10 minutes. 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 margarine with your fingers until the mixture resembles coarse crumbs.
Grease an 8- to 10-inch glass or ceramic pie pan. 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 pareve vanilla ice cream.