1 c. pineapple juice
4 tbsp. flour
3 tbsp. sugar
2 eggs
1 tbsp. butter
1 c. heavy cream

Mix sugar and flour and enough juice to make a smooth paste. Heat remaining juice and add flour mixture. Cook, stirring constantly until thickened. Place over hot water; add eggs, beaten until light, and butter. Cook about 10 minutes, stirring to prevent lumping. Cool. Place in refrigerator until ready to serve, then whip cream and fold into the chilled mixture. Serve over Ginger Fruit Salad.