Sherry Custard Sauce
|Orange juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
Combine cornstarch and orange juice in a 4-cup glass measure.
Microwave at HIGH 1 to 2 minutes or until thick.
Beat egg yolks until lemon colored.
Beat in sugar.
Gradually add sherry.
Stir into the cooled orange juice mixture.
Microwave at MEDIUM 2 to 3 minutes, stirring at 45 second intervals.
Cool and store in refrigerator until ready to use.