- Choose any combination of strawberries, raspberries, and figs; orange, grapefruit, or lime sections; sliced starfruit; peeled and quartered kiwi fruit
- 4 egg yolks, at room temperature
- 1/2 cup sugar
- ¼ cup Triple Sec
- 2 cups heavy cream, scalded
- 4 ovenproof shallow plates
- Wash and dry the fruit. Set aside.
- In the top of a double boiler, beat the egg yolks until smooth and lemon colored.Fold in the sugar.
- Place the yolk mixture over simmering water and gradually whisk in the Triple Sec.
- As the mixture begins to thicken, gradually add the hot cream.
- When the mixture thickens enough to coat the whisk, remove from the heat and reserve.
- Arrange the fruits on the plates and divide the sauce among them.
- Place each plate on a pan under the broiler for 15 seconds, or long enough to glaze the cream.