Pineapple Sauce may be served with steamed puddings or ice-cream. It will keep for up to two days in the refrigerator in screw-top jar.
1 fresh pineapple, peeled, cored, very finely chopped and the juice reserved juice of 1 lemon juice of
1 teaspoon grated lemon rind
1 tablespoon sugar
10 fl. oz.
½ cups water
2 tablespoons arrowroot dissolved in
3 tablespoons water
1 tablespoon orange-flavoured liqueur
In a medium-sized saucepan, combine the pineapple, pineapple juice, lemon and orange juices, lemon rind, sugar, water and arrowroot mixture. Place the pan over moderate heat and bring the sauce to the boil, stirring constantly. Cook the sauce for 2 minutes, stirring frequently. Remove the pan from the heat and stir in the liqueur. Pour the sauce into a warmed sauceboat and serve immediately.