1/2 cup honey, maple or pineapple syrup
2 tablespoons sugar
1 tablespoon flour
2 egg yolks
juice of 2 lemons
1 cup whipping or heavy cream
1 seedless orange, peeled
1 banana, peeled and thinly sliced
1 small can pineapple chunks, drained
1/2 seedless green grapes or maraschino cherries
mandarin oranges or grapefruit wedges

Prepare fruit. Any type of fresh or canned fruit may be used; remove any seeds and white membranes from fresh oranges or grapefruits and use only tender parts. Grapes may be peeled, if desired, by briefly dipping in hot water until peels are easily removed (this step is entirely optional but makes a nice presentation).

Combine 1/2 cup honey or other syrup, 2 tablespoons sugar and 1 tablespoon of flour in the top of a double boiler or in a microwaveable bowl. Cook for 10 minutes, stirring often, until mixture has thickened.

Beat the 2 egg yolks until light in color; stir into the juice of 2 lemons. While the honey or syrup mixture is still boiling hot, whisk the egg and lemon mixture in slowly, stirring constantly. Continue to cook for an additional 5 minutes, stirring occasionally. Remove from heat and allow to cool.

Whip 1 cup heavy cream until thick but not stiff (a few drops of vanilla or rum may be added for extra flavor). Fold into the cooled syrup mixture.

Lightly fold in the prepared fruits. Transfer mixture to an ice cream mold or frozen fruit bar molds, or any covered plastic container; freeze until set (best left overnight).

When ready to unmold, dip mold in hot water for 10 seconds or until it slides out easily.

Serve.

Variations: Use chopped fresh strawberries and strawberry syrup, mandarin oranges with ginger syrup, vanilla syrup or any fruit syrup; many other combinations are available. Or serve topped with vanilla ice cream.

Submitted by: CM