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Prep and Cook time: About 1 hour, plus chilling time
Makes: 12 to 15 servings
A sweet and creamy sauce tops the resplendent fresh fruits of summer to everyone's delight.
Ingredients
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup sugar
dash of salt
4 Large Eggs, yolks only, slightly beaten
1 large, ripe watermelon
3 to 4 quarts fresh fruit, cut into balls or bite-size pieces, or sliced
(combine any or all of the following: pitted sweet cherries, ripe
cantaloupe or honeydew melon, strawberries, raspberries, fresh pineapple,
peaches, nectarines, pears, watermelon, and seeded grapes)
1 1/2 cupsWhipping Cream
Grated orange peel
Instructions
1. In the top of a double boiler, combine orange and lemon juices,
sugar, and salt. Cook over direct heat until syrup simmers. Place over hot
water and gradually add egg yolks, beating constantly. Continue to cook
and stir over hot (not boiling) water until smooth and thick. Cool and
refrigerate until chilled.
2. While egg mixture chills in refrigerator, make watermelon shell. Place
washed, whole watermelon on its flat side. Remove the top 1/3 of the
shell. Scoop out the fruit from the top 1/3 and reserve, discarding the
rind. Scoop out the fruit from the bottom of the watermelon, leaving a
thin layer of pink flesh on the rind, to form a bowl for the salad. Turn
the melon bowl upside down on paper towels and allow to drain thoroughly.
Chill.
3. Cut the reserved melon flesh into balls or bite-size pieces for the
fruit salad mixture.
4. At serving time, fill shell with combined fresh fruit. Complete the
sauce by whipping the cream into soft peaks and folding it into the egg
mixture. Transfer the sauce to a serving bowl; sprinkle with orange peel
and offer the sauce on the side.
Nutritional Information
Per serving:
176 cal., 45% (81 cal.) from fat
1.6 g protein
9 g fat (5.4 g sat.)
24 g carbo (1.9 g fiber)
14 mg sodium
89 mg chol.
