WINTER FRESH FRUIT COMPOTE WITH REDUCED-CAL VANILLA SAUCE
4 to 6 servings
Prepare all fruits, except banana. Combine all fruits; add balsamic vinegar and sugar or granulated sugar substitute to taste, if desired. Cover and refrigerate for at least 1 hour to marinate fruit. Add banana just before serving. Spoon mixed fruit into dessert dishes and garnish each serving with a spoonful of Reduced-Cal Vanilla Sauce and a sprig of fresh mint.
Variation: Omit Reduced-Cal Vanilla Sauce and balsamic vinegar; add ½ cup brandy or almond or orange liqueur, or orange juice to fruit compote with sugar or granulated sugar substitute. Garnish with sprigs of fresh mint.
Reduced-Cal Vanilla Sauce:
about 2 cups
Scald milk in the top of a double boiler over low heat (about 200 degrees F.). In a small bowl, combine eggs, sugar, and salt, mixing well. Gradually stir in scalded milk. Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly. When custard will coat a metal spoon, remove from heat. Place pan in cold water to cool quickly. If custard starts to curdle, beat vigorously with a hand-rotary beater until smooth. Add vanilla, blending well. Cool. Serve at room temperature or chilled. Store in an airtight glass jar in the refrigerator.
Variation: Omit vanilla; add a pinch of nutmeg or saffron to sauce.