Yield: 6 servings
1 package (10 ounces) frozen sliced California strawberries in syrup, thawed
3 cups assorted fresh fruits (pineapple, oranges, apples, pears, diced)
4 egg yolks, at room temperature
2 tablespoons water
2 tablespoons orange-flavored liqueur
1/4 cup whipping cream, lightly whipped and sweetened
DIRECTIONS: Puree berries; reserve 2 tablespoons. Spoon remaining puree into 6 individual oven proof souffle dishes or custard cups, dividing equally. Fill with the fruits; set aside. In top of double boiler whisk egg yolks until light. Gradually whisk in water until pale yellow. Place over simmering water; whisk vigorously until mixture begins to thicken. Whisk in liqueur. Remove from heat; continue beating until mixture cools. Fold in whipped cream and reserved 2 tablespoons berry puree. Spoon mixture over fruits, dividing equally. Broil 5 to 6 inches from heat until golden, 3 to 4 minutes. Serve immediately.
Thanks to the California Strawberry Commission for this great recipe.