Pineapple Cassis Sauce
|Canned crushed pineapple in juice||8 Ounce (1 Can)|
|Cassis||1⁄4 Cup (4 tbs) (Black-Currant-Flavor Liqueur)|
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.
Serving size: Complete recipe
Calories 489 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 5.7 g28.7%
Trans Fat 0 g
Cholesterol 740.3 mg246.8%
Sodium 458.7 mg19.1%
Total Carbohydrates 78 g26%
Dietary Fiber 1.6 g6.5%
Sugars 64.4 g
Protein 11 g22.3%
Vitamin A 17.4% Vitamin C 47.4%
Calcium 19% Iron 27.1%
*Based on a 2000 Calorie diet