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.