 | | Directions |
- Chill a bowl and beater for whipping the cream. Cut the watermelon into 1 inch slices and remove the rind; cut into bite-size chunks. Reserve 2 tablespoons amaretto and pour the rest over the watermelon. Set aside.
- Beat the cream to soft peaks. Add the sugar and remaining amaretto, and beat to firm peaks.
- Divide the watermelon cubes and juices into 4 small bowls or stemmed glasses. Sprinkle on most of the almonds. Spoon the whipped cream over, add the remaining almonds, and serve.
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Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
|  | | Ingredients | | - | | 3 pounds watermelon, preferably seedless (about 4 cups cubed) |
| - | | 1/3 cup amaretto liqueur, divided |
| - | | 1/2 cup whipping cream |
| - | | 1/2 cup sliced almonds |
| - | | 2 tablespoons sugar |
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