This is a cool and creamy sauce which is a perfect foil for pineapple as well
as any other summer fruit. Anything will go with this versatile sauce.
- 2 cups light cream
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 whole
- 2 egg yolks
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- In the top of a double boiler, scald the cream and cool slightly.
- In a small
bowl, beat together salt, sugar, egg, egg yolks, cornstarch and vanilla extract.
Add to cream and cook over hot, not boiling, water, stirring constantly, until slightly
- Pour sauce into a serving bowl and chill.
- To serve with pineapple, peel and slice pineapple into spears, reserving green
top. Place green top in the center of a serving platter with pineapple spears radiating
like spokes from the center.
- Pass sauce separately.
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