This is a cool and creamy sauce which is a perfect foil for pineapple as well as any other summer fruit. Anything will go with this versatile sauce.

2 cups light cream
1/4 teaspoon salt
1/4 cup granulated sugar
1 whole egg
2 egg yolks
1 teaspoon cornstarch
1 teaspoon vanilla extract

In the top of a double boiler, scald the cream and cool slightly. In a small bowl, beat together salt, sugar, egg, egg yolks, cornstarch and vanilla extract. Add to cream and cook over hot, not boiling, water, stirring constantly, until slightly thickened. Pour sauce into a serving bowl and chill.

To serve with pineapple, peel and slice pineapple into spears, reserving green top. Place green top in the center of a serving platter with pineapple spears radiating like spokes from the center. Pass sauce separately.