Pineapple Sauce
Print This Recipe

---

INGREDIENTS Juice from a (1 pound 4-ounce) can crushed pineapple 1 tablespoon butter 1 tablespoon sugar 2 whole eggs 1 tablespoon cornstarch 1/4 teaspoon almond essence 1 tablespoon Kirsch Melt the butter in the pineapple juice. In a separate bowl, combine the eggs, 1 tablespoon sugar and 1 tablespoon cornstarch. Pour the contents of the bowl into the boiling pineapple juice and stir over reduced heat until thickened. Remove from the heat and add almond essence and Kirsch.