Pistachio Sauce For Strawberries

• 1 cup shelled, blanched, unsalted pistachios
• 13 cup amaretto
• 1/2 cup whole milk
• Pinch salt
• 1 cup heavy cream
• 5 tablespoons confectioners' sugar

1. In the container of a blender, combine the pistachios, amaretto, milk and salt and process until very smooth, about 1 to 2 minutes.
2. Set aside.
3. In a large bowl, whip the cream, gradually incorporating the sugar, until it holds soft peaks.
4. Using a rubber spatula, fold the pistachio mixture into the whipped cream.
5. Serve with fresh strawberries or other fresh fruit.

pistachios, amaretto, milk, salt, heavy cream, sugar

Taken from cooking.nytimes.com/recipes/6978 (may not work)