Catholic Recipe: Grand Marnier Sauce
This is an easy sauce to accompany the Brandy Apple Cake, but allow time for it to cool.
DIRECTIONS
In the top of a double boiler, mix together the egg, sugar and cornstarch over boiling water, Add the half and half and cook without allowing to boil until the mixture has thickened enough to coat the back of a spoon. Remove the pan from the heat and add the vanilla. Cover the sauce with buttered waxed paper and let cool completely.
Just before serving, beat the heavy cream until soft peaks form. Fold the whipped cream into the cooled sauce, add the Grand Marnier to taste, and gently blend.
Recipe Source: Dinners for Two by Sharon O'Connor, Menus & Music Productions, Incorporated, 1991
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