GRAND MARNIER SAUCE
Steps:
- Beat egg yolks until light in the top of a double boiler pan. Beat in 3/4 cup of sugar and place over simmering water, stirring constantly, until thickened, about 20 minutes.Remove from the heat and beat until cool.Add Grand Marnier and refrigerate until chilled. Whip cream just until it begins to thicken, then add 1 tablespoon sugar. Continue beatingcream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish. Chill until serving time, or freeze. Serve over fresh fruit.
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