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Old Mulberry Inn
Prize-Winning Fruit Salad
We won a 1972 newspaper contest with this, but it was a "winner" long before -- passed from Gloria's grandmother.
Prepare fruit and place in bowl. Heat butter, lemon juice, cornstarch, sugar, water, and egg yolks in double boiler until thick. (Cook dressing carefully if using a saucepan as it will scorch easily.) Cool. Dilute with cream to desired consistency. Pour dressing over prepared fruit in bowl, stir gently, and serve.
Serves: 12 or more. Great as a starter course or as an after-breakfast "dessert" when served in footed sherbet dishes.
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