Title: Foamy Orange Passion Sauce - Glorious Liqueurs
Categories: Makebooze
Yield: 2 Cups

2		Egg yolks
1/4	c	Sugar
1		Orange, juice and grated
		Zest of
2	tb	La Grande Passion*
1	c	Heavy cream

*Passion fruit liqueur

Beat egg yolks to liquefy in the top of a double boiler. Slowly beat in sugar, a little at a time, beating well after each addition; then beat in orange zest and juice.

Place over simmering water. Cook, beating constantly, until mixture thickens enough to coat the back of a spoon. Immediately remove from the heat and stir in the liqueur.

Let sauce cool to room temperature, then refrigerate until thoroughly chilled.

Beat cream in a cold bowl with cold beaters until it forms stiff peaks; do not overbeat. Fold into the egg mixture just until well blended. Taste and add more liqueur, if desired.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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