"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

24 Hour Fruit Salad Recipe

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This recipe for 24 Hour Fruit Salad, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz pineapple tidbits
3 egg yolks
2 T sugar
2 T cider vinegar
Dash of salt
1 T butter
1 16 oz can sweet cherries - pitted
2 pared oranges - cut up and drained
2 C mini marshmallows
1 C whipping cream - whipped

Directions:
Directions:
Drain pineapple - reserve 2 T of syrup. In top of double boiler - beat egg yolks slightly, add reserve syrup, sugar, vinegar, salt and butter. Place over hot (not boiling) water. Cook stirring constantly until mixture thickens slightly and barely coats a spoon - about 12 minutes.

Cool mixture to room temperature.

Combine well drained fruits and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Pour into serving bowl and cover to chill for 24 hours.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour + 24 hour chilling

 

 

 

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