My Aunt Mona served this dressing with a large bowl of mixed fruit 60 years ago. It has been a family favorite for special occasions ever since. She layered the fruits in a glass bowl so their colors and textures could be admired by everyone. The dressing was offered in a gravy boat or served in a separate bowl. These are some of the fruits she liked to use: pineapple pieces; diced apples; peaches; pears; melon chunks or balls; grapes; bananas; Mandarin orange segments--and even nuts and chopped dates. Feel free to use your favorites. Amount of servings depends upon how much fruit is used and how big the bowl is.

Ingredients

6 serv.

eggs, beaten light Then add↗3
cup sugar (Beat with eggs until fluffy)↗3⁄4 cup
orange, juice of, squeezed from it↗1
lemon, juice of, squeezed from it↗1
cup pineapple juice (Juice from 1 can pineapple rings or chunks.)1 cup
tablespoon cornstarch (Dissolved in some of the juice.)↗1 tablespoon
cup heavy cream, whipped until stiff and folded into pudding mixture after it is cooked and chilled↗1 cup

Step-by-step instructions

1
Cook all ingredients EXCEPT WHIPPED CREAM in double boiler until thick. When consistency of pudding, take off from heat. Pour into bowl and chill in refrigerator until ready to serve.
2
Whip 1 cup of heavy whipping cream until stiff and fold into chilled mixture until smooth. Best served over assorted, cut up fruits.

Source: food.com

Original recipe ↗

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