Pineapple dressing


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This dressing is meant to be drizzled on top of a WINTER fruit salad which is traditionally served with Thanksgiving dinner. This recipe has been in my mother-in-laws family for YEARS.


Ingredients You'll Need

1/2 cup buter
1 FULL Tbsp flour
1 cup sugar
1 cup Dole pineapple juice (from a large can of cubed pineapple in its own sauce).
2 eggs


Directions

Recipe for Dressing:


1/2 cup butter


1 FULL Tbsp flour


Stir these two together with a whisk over low heat in a saucepan until combined.


Remove from heat when melted and mixed and then slowly add:


1 cup sugar


1 cup Dole pineapple juice (from a large can of cubed pineapple in its own sauce).


Add one at a time, back and forth, alternating between sugar and juice, stirring constantly.


Next, beat 2 eggs together. Add a small amount of the above warm mixture a little bit at a time into the beaten eggs. (You don't want the eggs to get too hot too quick or they will turn to scrambled eggs so you are warming them up) then you want to SLOWLY add them to the mixture while stir stirring. If you end up with some chunks of eggs you can just strain the dressing when done.


Refrigerate until serving time. You can make ahead! Serve it a pretty bowl with a fancy spoon for drizzling.


What to do with it:


Place a large piece of iceberg lettuce on a small plate (like a lettuce cup) and in the lettuce place the following fruit (these are individual servings):


Cubed pineapple from a can


Cubed Granny Smith Apple


Various colored grapefruit pieces with all the skin and membranes removed


Halved purple grapes


Peeled Navel orange pieces


Sliced bananas


Drizzle dressing over fruit and enjoy! soooo sweet and delish!


Questions, Comments & Reviews



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