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Fresh Fruit Platter With Spicy Chestnut Fruit Sauce

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“This makes a refreshing dessert after a substantial meal, and pairs really well with simple cookies like my Filbert Macaroons #116499.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt one tablespoon butter in small skillet.
  2. Add sliced water chestnuts and stir till butter is absorbed and chestnuts are lightly browned. Set aside.
  3. In a large saucepan mix pineapple juice with enough water to make three cups.
  4. Add tangerine juice concentrate and cinnamon sticks.
  5. Bring to a boil, reduce heat and simmer 15 minutes.
  6. Mix the sugar with cornstarch, ginger and salt.
  7. Pour a little hot fruit juice into the cornstarch mixture.
  8. Stir till smooth then dump it into juice in pan, stir, and cook till thick and clear.
  9. Remove from heat and take out the cinnamon sticks.
  10. Drop in one tablespoon of butter and the grated lemon rind. Cool.
  11. To serve:
  12. Arrange fruit attractively in a low glass bowl and spoon cooled sauce over all.
  13. Sprinkle with the browned water chestnuts.
  14. Cover and refrigerate until serving time.
  15. Servings can vary depending on how much fruit you use.

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