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

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