This is good salad, which can be served as a fruit dessert. I have paired this with both pork and chicken. You have to be careful not to curdle your egg when adding the warm pineapple juice. Go slowly and add small amounts of the juice if you have never tempered warm ingredients with eggs.
1 Tablespoon flour
1 cup white sugar
¾ cup pineapple juice
¼ cup water
1 egg yolk
1 Tablespoon vinegar
1 Tablespoon butter
1 cup raisins
1 cup chopped nuts, I prefer pecans
1 cup grapes, green
1 8 ounce can crushed pineapple, drained
3 cups apples, chopped
Directions:
In small saucepan over medium heat, mix flour and sugar
Stir while slowly adding juice and water, bring to a boil
Let simmer for 2 to 3 minutes.
In a bowl beat egg yolk, temper by slowly adding one spoonful at a time of pineapple mix, for a total of 5 spoonfuls. Stir well between spoonfuls.
Pour egg, juice mix into the remaining juice. Return to heat and cook for a minute. Add vinegar and butter, stir until combined.
In a large bowl, mix raisins, nuts, grapes, pineapple and apples. Pour juice mix over fruit, toss to coat, and then chill 30 minutes until ready to serve.
