Raisin dessert sauce

Yield: 4 Servings

Measure Ingredient
2 larges Egg yolks
⅓ cup Firmly packed dark brown sugar
1 teaspoon Cornstarch
1 teaspoon Grated lemon zest
3 tablespoons Cream sherry
⅓ cup Golden raisins plumped in:
¼ cup Hot rum for 10 minutes and drained

Date: Sun, 23 Jun 1996 23:46:20 EDT From: Felicia Pickering <MNHAN063@...> Whisk together the egg yolks, brown sugar, cornstarch, zest, and sherry in a medium-size, heavy saucepan until frothy. Then simmer the mixture over very low heat until it is thick and clear, at least several minutes. Stir the raisins into the sauce and serve immediately. Yield: about 1 cup Recipe is from _The Complete Book of Sauces_ by Sallie Y. Williams.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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