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Eggnog Dessert

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Ingredients
  Fresh strawberries 6 Large
  Fresh peaches 2
  Cantaloupe 1 Small
  Honeydew melon 1 Small
  Apples 1 (Red / Green)
  Banana 1
  Melted butter 45 Milliliter (3 Tablespoon)
  Flour 45 Milliliter (3 Tablespoon)
  Eggnog 500 Milliliter (2 Cup)
  Grand marnier 30 Milliliter (2 Tablespoon)
Directions

Slice, dice or cube all the fruits as you would for a regular fruit salad.
Toss together in a large bowl and refrigerate (if you are not going to serve the fruit for some time, toss all the fruit pieces with lemon juice).
In a medium saucepan melt the butter until bubbly and stir in the flour.
When you have a smooth roux, gradually stir in the eggnog and cook until you have a smooth and thickened sauce.
Remove from the heat and cool slightly before adding the Grand Marnier.
Mix thoroughly and refrigerate at least 1-2 hours.
To serve: Use small dessert plates and cover the bottom with a thin layer of the Grand Marnier sauce.
Arrange the fruit pieces attractively on top of the sauce and pour any remaining sauce over the top.
This sauce may also be frozen and can be used as a delicious cool dessert over ice cream.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian

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