Cherry Tortoni

Instructions

1. Combine 1/3 cup sugar, amaretto, and sweet cherries in a medium saucepan; bring to a boil. Reduce heat, and cook 10 minutes or until sugar dissolves and cherries are soft, stirring occasionally. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Stir cornstarch mixture into cherry mixture; bring to a boil. Cook 1 minute, stirring constantly. Spoon cherry mixture into a bowl; cover and chill 1 hour. Strain mixture through a sieve over a bowl, reserving cherry mixture and juice. Cover and chill juice.
2. Place almonds and wafers in a food processor; process until coarsely ground.
3. Combine remaining 1/3 cup sugar, cream of tartar, salt, and egg whites in the top of a double boiler. Cook over simmering water until a thermometer registers 160° (about 6 minutes), stirring constantly with a whisk. Remove from heat. Beat with an electric mixer at high speed until stiff peaks form. Spoon whipped topping into a large bowl. Gently fold one-fourth of egg white mixture into whipped topping; gently fold in remaining egg white mixture. Fold 1/2 cup almond mixture into egg white mixture; gently fold in strained cherry mixture.
4. Line a baking sheet with parchment paper; place 10 (3-inch) ring molds on parchment. Spoon 1/2 cup egg white mixture into each mold; sprinkle the remaining almond mixture evenly over tops. Cover loosely with plastic wrap; freeze 4 hours or until set. Let stand 10 minutes at room temperature. Run a knife around the outside edge; remove from molds. Serve tortonis with the reserved cherry juice.
5. Wine note: When matching a wine with desserts, like Cherry Tortoni, an off-dry or slightly sweet wine will hold up where a dry wine is quickly overwhelmed. Alice White Lexia 2007 ($8) is fun and fruity with big aromas of honey, flowers, and peaches. The wine has a good bit of sweetness that works well with fruity desserts, while the crisp finish keeps it bright and refreshing rather than cloying. -Jeffery Lindenmuth