Prep 1 hr
Cook 20 mins
This makes a refreshing dessert after a substantial meal, and pairs really well with simple cookies like my Filbert Macaroons #116499.
For the Sauce
- 2 tablespoons butter
- 1 (5 1/2 ounce) canthinly sliced water chestnuts
- 1 (20 ounce) can pineapple juice
- 1 (6 ounce) can tangerine juice concentrate
- 2 cinnamon sticks
- 1⁄2 cup granulated sugar
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon ground ginger
- 1 1⁄2 teaspoons salt
- 1 lemon, grated rind only
For the Fruit
Any combination of
- sliced banana
- sliced kiwi
- green seedless grape
- cantaloupes or honeydew balls
- unpeeled thinly sliced apple
- Melt one tablespoon butter in small skillet.
- Add sliced water chestnuts and stir till butter is absorbed and chestnuts are lightly browned. Set aside.
- In a large saucepan mix pineapple juice with enough water to make three cups.
- Add tangerine juice concentrate and cinnamon sticks.
- Bring to a boil, reduce heat and simmer 15 minutes.
- Mix the sugar with cornstarch, ginger and salt.
- Pour a little hot fruit juice into the cornstarch mixture.
- Stir till smooth then dump it into juice in pan, stir, and cook till thick and clear.
- Remove from heat and take out the cinnamon sticks.
- Drop in one tablespoon of butter and the grated lemon rind. Cool.
- To serve:.
- Arrange fruit attractively in a low glass bowl and spoon cooled sauce over all.
- Sprinkle with the browned water chestnuts.
- Cover and refrigerate until serving time.
- Servings can vary depending on how much fruit you use.
Made this recipe on 2 platters, one for the 2 of us & one for neighbors! Very, very tasty sauce & a great presentation! This recipe is worth doing again for one of my monthly groups I host! Thanks for sharing a great recipe ~ A KEEPER! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]