Red Fruit
Red Fruit

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Fresh Fruit with Triple Sec Cream

 

 

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Strawberries, Raspberries and Kiwis
Strawberries, Raspberries and Kiwis
Howard Sokol
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Fresh Fruit with Triple Sec Cream
Glorious American Food

by Christopher Idone, 1985, A Welcome Book,
Random House

Alibris


Fruit:
Choose any combination of
strawberries, raspberries, and figs;
orange, grapefruit or lime sections;
sliced starfruit;
peeled and quartered kiwi fruit

Triple Sec Cream
4 egg yolks, at room temperature
[Egg Safety Information]
1/2 cup sugar
1/4 cup Triple Sec
2 cups heavy cream, scalded

Tools
4 ovenproof shallow plates

Wash and dry the fruit. Set aside.
In the top of a double boiler, beat the egg yolks until smooth and lemon
colored. Fold in the sugar. Place the egg yolk mixture over simmering
water and gradually whisk in the Triple Sec. As the mixture begins to
thicken, gradually add the hot cream. When the mixture thickens
enough to coat the whisk, remove from the heat and reserve.
Arrange the fruits on the plates and divide the sauce among them.
Place each plate on a pan under the broiler for 15 seconds, or long
enough to glaze the cream. Serves 4.
 

Featured Archive Recipes:
Fresh Fruits with Mint Cream
Garden District Fresh Fruit
with Lemon Curd

 


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