Cake of the Angels
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Angel food cake slice||12 (Thin)|
|Ripe pineapple chunks||2 Cup (32 tbs) (Fresh, Bite Size Pieces)|
Combine sugar and water in saucepan.
Boil just until sugar dissolves.
Cover pan and allow syrup to cool slightly.
Beat yolks well.
Beating constantly, pour syrup in a thin stream into yolks.
Pour mixture back into saucepan and cook over low heat, stirring constantly until mixture is thickened and loses translucency; do not let it boil (this may take 15 minutes).
Strain and allow the sauce to cool to room temperature, stirring occasionally.
Do not refrigerate.
Pass cake slices for each person to place on dessert plate.
Pineapple is spooned lightly over cake and sauce ladled generously over both.