My cousin Alice had a great aunt named Esther. Alice never met her great aunt, but this salad that carries her name (we just call it "Aunt Esther's") has graced our Thanksgiving table for more than three decades. Wouldn't be the same holiday without the salad, or without remembering generations past. With Alice's kind permission:
Sauce for Aunt Esther's
Drain the juice from one can of pineapple slices into a saucepan and heat.
While the juice is heating mix together
1/2 cup sugar
1 heaping tablespoon flour
1 egg
Add to the boiling pineapple juice, stirring constantly until it thickens. Let cool.
Beat 1 cup heavy cream into whipped cream (no vanilla or sugar)
Fold the whipped cream into the pineapple mixture.
Spread on top of a bowl of diced fruit
Whipping the cream and adding it to the sauce is best done just before you serve it. This recipe makes enough for a holiday meal, and is more than I otherwise want at one time - so I keep the sauce in the fridge for 5-7 days and add some to freshly made whipped cream when I mix a bowl of fruit. The fruit in this salad was pineapple, clementine, grapefruit, bananas, melon, empire apple, and pomegranate seeds
This is wonderful in summer with watermelon, strawberries, blueberries or bing cherries as part of the mix.
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