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Pineapple Cassis Sauce

Western.Chefs's picture
  Canned crushed pineapple in juice 8 Ounce (1 Can)
  Egg yolks 4
  Sugar 2 Tablespoon
  Salt 1⁄8 Teaspoon
  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.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

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


Pineapple Cassis Sauce Recipe