|Lemon||1 , peeled|
|Orange||1 , peeled|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Fresh strawberries||1 Cup (16 tbs)|
|Fresh raspberries||1 Cup (16 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|35% whipping cream||1 Cup (16 tbs)|
In a heavy saucepan over medium heat, combine lemon and orange peel, lemon and orange juice, butter, sugar, and eggs.
Heat to the boiling point, stirring constantly.
Remove from heat, remove lemon and orange peel, and let sauce cool.
While liquid is cooling, slice banana, peaches, and kiwi.
You should have about 1 cup of each.
Place an equal amount of all fruits into eight individual ovenproof dessert dishes.
Sprinkle each dish with 1 teaspoon sugar and 1 teaspoon kirsch.
Warm the fruit cups in a 300°F oven.
While fruit cups are heating, whip cream until soft peaks form.
Fold cream into cooled sauce.
Pour an equal amount of sauce over each warm fruit cup, then place fruit cups under the broiler until sauce is golden brown.