Traveling Across
America

Fruit Royale

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

1 can (16 oz.) Pear halves
4 teaspoons cornstarch
2 cup strawberry jelly
2 tablespoons lemon juice
1/4 teaspoons nutmeg
1 can (11 oz.) Mandarin orange sections, drained
Pound cake or vanilla ice cream

Directions:

Drain pears, reserving 2 cup syrup. Slice pears; set aside. In medium saucepan blend reserved pear syrup into cornstarch. Stir in strawberry jelly; stir in lemon juice and nutmeg. Cook, stirring constantly, till mixture is thickened and bubbly. Add pears and drained oranges to sauce. Simmer 5 minutes, stirring occasionally. Remove from heat. Serve warm or chilled over slices of pound cake or scoops of ice cream. Makes 2 1/2 cups.

Tip: To make this sauce into an elegant dessert, serve it flaming.

To flame brandy, pour 1/4 cup brandy into a ladle; warm over a burner till brandy almost simmers. Use a ladle with a protected handle or hold it with a pot holder. Quickly ignite brandy with a long match and pour over sauce. Stir; spoon sauce over cake or ice cream.

To flame sugar cubes, soak 6 sugar cubes in 1 teaspoon lemon extract. Spoon sauce over cake or ice cream. Place a sugar cube on each serving and ignite.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.