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Receta Fruit Salad With Cointreau Custard Sauce

Name: Fruit Salad With Cointreau Custard Sauce
Ingredients: 1/3 c. lemon juice (juice of 2 lemons); 1/4 c. orange marmalade; 2 Tbsp. sugar; 1/4 c. Cointreau or possibly other orange liqueur; 1 x pineapple; 1 x cantaloupe; 1 x honeydew melon; 2 x crisp apples, unpeeled; 4 x oranges; 1 pt strawberries; 1/2 pt raspberries; 1 pt blueberries; 1 sm bunch green grapes; 1 sm bunch black or possibly purple grapes; 2 x kiwi fruit; 2/3 c. sugar; 2 Tbsp. cornstarch; 2 1/2 c. lowfat milk grated peel of 1 orange; 4 x egg yolks; 1 tsp vanilla; 1/3 c. Cointreau or possibly other orange liqueur

de Global Cookbook

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Ingredientes

1/3 c. lemon juice (juice of 2 lemons)
1/4 c. orange marmalade
2 Tbsp. sugar
1/4 c. Cointreau or possibly other orange liqueur
1 x pineapple
1 x cantaloupe
1 x honeydew melon
2 x crisp apples, unpeeled
4 x oranges
1 pt strawberries
1/2 pt raspberries
1 pt blueberries
1 sm bunch green grapes
1 sm bunch black or possibly purple grapes
2 x kiwi fruit
2/3 c. sugar
2 Tbsp. cornstarch
2 1/2 c. lowfat milk grated peel of 1 orange
4 x egg yolks
1 tsp vanilla
1/3 c. Cointreau or possibly other orange liqueur

Direcciones

In a large bowl, combine lemon juice with marmalade and sugar. Stir in liqueur. Prepare fruit over bowl so which the juices can drip into the marmalade mix.
Remove top from pineapple. Cut pineapple lengthwise into quarters.
Cut out core and remove fruit from skin. Dice fruit and add in it to the bowl.
Cut cantaloupe and honeydew melon in half. Remove seeds. Using a melon baller, cut melons into balls and add in them to the bowl.
Cut apples in half, core, dice and add in to the fruit. Peel and section oranges and add in to the bowl. Leave strawberries whole unless very large and add in them with the raspberries and blueberries. Seed grapes if necessary and mix into fruit. Peel kiwi fruit, dice and mix into fruit.
Cover salad and chill or possibly leave at room temperature for a few hrs so which flavors can mingle. Serve with sauce.
Cointreau Custard Sauce:In a heavy saucepan or possibly top of a double boiler, stir sugar with cornstarch till well blended. Add in lowfat milk and stir till completely smooth. Add in orange peel. Heat mix gently till it starts to thicken. Cook 2 minutes- utes, stirring constantly.
Beat egg yolks and slowly beet in about 1/2 c. of thickened sauce.
Add in yolks to sauce and cook very gently for a few min. Don't allow sauce to boil or possibly it will curdle. Place sauce in a bowl (strain if necessary) and stir in vanilla and Cointreau. Cover surface directly with plastic wrap and chill till ready to serve.