ratafia


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ratafia

, ratafee
any liqueur made from fruit or from brandy with added fruit
References in periodicals archive ?
Put the sponge fingers into the base of a trifle dish with most of the amaretti or ratafia biscuits.
Leave it for three or four months, then you will have an instant orange ratafia, good for drinking or spicing up a dessert.
Serves six250g amaretti biscuits or Italian ratafias 50g dark chocolate, grated or chopped 75g butter, melted lemon almond filling 3 unwaxed lemons 4 large eggs 120g sugar 120g unsalted butter, melted 120g ground almonds 150g creme fraichea deep tart tin, 23cm diameter, 3cm deep baking sheet Preheat the oven to 180C (350F) Gas 4.
LEMON AND ALMOND TART WITH CHOCOLATE AMARETTI CRUST (Serves 6) 250gamaretti biscuits or Italian ratafias 50g dark chocolate,grated or chopped 75g butter, melted 3 unwaxed lemons 4 large eggs 120g sugar 120g unsaltedbutter, melted 120gground almonds 150gcreme fraichea deep tart tin, 23 cm diameter,3cmdeep a baking sheetMETHOD Preheat the oven to 180C (350F)Gas 4.
Crush ratafias or amaretti and sprinkle over fruit.
Place ratafias in a plastic bag and bash with a rolling pin to make fine crumbs.