Fruit salad with amaretto cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pint | Raspberries |
| ¼ | pint | Blueberries |
| ¼ | pint | Strawberries washed and halved |
| ¼ | cup | Orange segments, diced |
| ¼ | cup | Grapefruit segments, diced |
| ¼ | cup | Granny Smith apple, diced |
| ¼ | cup | Green grapes, pref seedless |
| ¼ | cup | Peach, diced |
| ¼ | cup | Apricot, diced |
| ¼ | cup | Lemon juice |
| ¼ | cup | Plus 1 tbs sugar |
| 1 | teaspoon | Chopped mint |
| ¼ | cup | Heavy cream |
| 2 | Egg yolks | |
| ¼ | 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. Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 209 Submitted By DIANE LAZARUS On 07-14-95