Recipe By: Better Homes & Gardens Magazine c. 1960
Preparation Time: 1:00 # of Servings: 8
Ingredients:
2 1/2 cups pineapple chunks in syrup
3 egg yolks
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon butter
16 ounces cherries, light, sweet, pitted
2 oranges — peel, dice & drain
2 cups miniature marshmallows
1 cup whipping cream
Directions:
Drain pineapple, reserving 2 tablespoons syrup. In top of double boiler, beat egg yolks slightly; add the reserved pineapple syrup, the sugar, vinegar, butter, and a dash salt. Place over hot water; cook, stirring constantly, till mixture thickens slightly and barely coats a spoon, about 12 minutes. Cool to room temperature.
Combine fruits and marshmallows. Pour custard over and mix gently. Whip cream; fold into fruit mixture. Turn into serving bowl. Cover and chill 24 hours. Garnish with fresh orange sections and mint leaves.