Pineapple Cassis Sauce Recipe
The flavor of this Pineapple Cassis Sauce recipe has played on my senses so much that I hardly ever go for any other Pineapple Cassis Sauce recipe. I prefer to make Pineapple Cassis Sauce as a Side Dish for all my family get-togethers. The main ingredient in Pineapple Cassis Sauce is always Eggplant Eggs. I shall look forward to your comments on this recipe.
Ingredients
1 8-ounce can crushed pineapple in juice
4 egg yolks
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup cassis (black-currant-flavor liqueur)
Directions
1. Drain pineapple, reserving 1/4 cup juice. Set crushed pineapple aside.
2. In double-boiler top, with portable mixer at high speed, beat egg yolks, sugar, and salt until very thick, about 5 minutes. Stir cassis and reserved pineapple juice into beaten egg yolks.
3. Place double-boiler top over hot, not boiling, water in double-boiler bottom. Cook, beating constantly at medium speed, until mixture is fluffy and warm, and mounds slightly when beater is lifted, about 5 minutes.
4. Remove double-boiler top from double-boiler bottom; fold in reserved crushed pineapple. Spoon warm sauce into dessert bowls and top with ice cream, sherbet, or fresh berries or spoon over dessert crepes.
2. In double-boiler top, with portable mixer at high speed, beat egg yolks, sugar, and salt until very thick, about 5 minutes. Stir cassis and reserved pineapple juice into beaten egg yolks.
3. Place double-boiler top over hot, not boiling, water in double-boiler bottom. Cook, beating constantly at medium speed, until mixture is fluffy and warm, and mounds slightly when beater is lifted, about 5 minutes.
4. Remove double-boiler top from double-boiler bottom; fold in reserved crushed pineapple. Spoon warm sauce into dessert bowls and top with ice cream, sherbet, or fresh berries or spoon over dessert crepes.
