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Tropical Fruit Sauce

Yield 2 cups


  • Grated rind and juice of 1 lemon
  • Grated rind of 1 large orange
  • Juice of 2 large oranges
  • 1 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 cup grated coconut
  • 3 egg yolks, lightly beaten
  • 1 egg, lightly beaten

How to Make It

  1. Combine rind and juices in a medium saucepan; add sugar, mixing well. Bring to a boil. Add butter and coconut; stir well, and boil 5 minutes.

  2. Combine egg yolks and egg in a small bowl. Gradually stir in one-fourth of hot fruit mixture; add to remaining hot fruit mixture. Cook over medium heat, stirring constantly, 3 minutes or until thickened. Serve warm over ice cream or pound cake.

  3. Note: Fruit sauce may be refrigerated in a covered container.

Oxmoor House Homestyle Recipes