Fruit Salad With Amaretto Cream Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 pint: Raspberries,
1/4 pint: Blueberries,
1/4 pint: Strawberries washed and halved,
1/4 cup: Orange segments, diced
1/4 cup: Grapefruit segments, diced
1/4 cup: Granny Smith apple, diced
1/4 cup: Green grapes, pref seedless
1/4 cup: Peach, diced
1/4 cup: Apricot, diced
1/4 cup: Lemon juice,
1/4 cup: Plus 1 tbs sugar,
1 tsp: Chopped mint,
1/4 cup: Heavy cream,
2: Egg yolks,
1/4 cup: Amaretto liqueur,
Directions:
Mix together all the fruit, the lemon juice, cup of the sugar, and
the mint. Cover and refrigerate the salad overnight.
The next day, bring the cream to a boil and set the pan aside to cool
slightly. Whisk the egg yolks and the remaining 2 tbs sugar together.
When the cream has cooled, whisk in the egg and sugar mixture. Strain
the sauce and stir in the liqueur. Serve in a small pitcher to pour
over individual salad servings.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 209
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
the mint. Cover and refrigerate the salad overnight.
The next day, bring the cream to a boil and set the pan aside to cool
slightly. Whisk the egg yolks and the remaining 2 tbs sugar together.
When the cream has cooled, whisk in the egg and sugar mixture. Strain
the sauce and stir in the liqueur. Serve in a small pitcher to pour
over individual salad servings.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 209
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp