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Strawberries, Raspberries and Kiwis
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Fresh Fruit with Triple Sec Cream
Glorious American Food
by Christopher Idone, 1985, A Welcome Book,
strawberries, raspberries, and figs;
orange, grapefruit or
peeled and quartered kiwi fruit
4 egg yolks,
at room temperature
1/2 cup sugar
1/4 cup Triple
2 cups heavy
Wash and dry
the fruit. Set aside.
In the top of
a double boiler, beat the egg yolks until smooth and lemon
colored. Fold in
the sugar. Place the egg yolk mixture over simmering
water and gradually
whisk in the Triple Sec. As the mixture begins to
thicken, gradually add the
hot cream. When the mixture thickens
enough to coat the whisk, remove from
the heat and reserve.
fruits on the plates and divide the sauce among them.
plate on a pan under the broiler for 15 seconds, or long
to glaze the
cream. Serves 4.
Fresh Fruits with Mint Cream
Garden District Fresh
with Lemon Curd
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