Author Notes
Tart but sweet, a versatile dressing for a fruit salad that can be a glaze or simply by folding in some whipped cream it becomes a creamy sauce - yummy over strawberries. My mother in law served this every year at Christmas dinner - it was a nice light touch after a big meal. I love to serve it in the summer- cool and refreshing - after a bbq'ed meal. —LuvLatte
Ingredients
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1
lemon
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1
lime
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1
orange
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1
egg
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1 cup
granulated white sugar
Directions
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Grate the zest from each fruit into a medium sauce pan; then squeeze the juice from each fruit into the sauce pan.
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Stir into the zest and juice, the egg and sugar.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Boil and stir for 1 minute.
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Remove from heat and let cool; cover and refrigerate until ready to use.
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Variation: to make a creamy dressing, when cooled, fold in 1/2 cup whipped cream. Cover and return to refrigerator until ready to serve.
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Dressing, without whipped cream, will keep covered in the refrigerator for 1 week.
This works for any fruit, solo or combinations that you like.
For a special occassion I have grated dark chocolate over the creamy sauce, and have also added toasted sliced almonds for a nice crunch; granola is good to.
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