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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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Pineapple Cassis Sauce Recipe