Recipe - Raisin Dessert Sauce

2 lg Egg yolks
1/3 cup Firmly packed dark brown
sugar
1 teaspoon Cornstarch
1 teaspoon Grated lemon zest
3 tablespoon Cream sherry
1/3 cup Golden raisins plumped in:
One fourth cup Hot rum for 10 minutes and
drained

Date: Sun, 23 Jun 1996 23:46:20 EDT

From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Whisk together the egg yolks, brown sugar, cornstarch, zest, and sherry in
a mediumsize, heavy saucepan until frothy. Then simmer the mixture over
very low heat until it is thick and clear, at least several minutes. Stir
the raisins into the sauce and serve immediately. Yield: about 1 cup

Recipe is from _The Complete Book of Sauces_ by Sallie Y. Williams.

EATL DIGEST 23 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.