Quite unusual, this sauce was served on a Fruit Plate at the Nut Tree Ranch’s restaurant in California many years ago. It could be ordered with cottage cheese, sherbet or ice cream making it either a salad or a dessert. The gift shop sold recipe cards as a souvenir which is how I came upon the recipe. I replaced the mayonnaise in the marshmallow sauce with sour cream to make it more of a dessert sauce.
We often serve the marshmallow sauce as a dip for pineapple. To cut the pineapple the way it is in the picture, cut the top and bottom off the pineapple. Cut the pineapple lengthwise in quarters. Run a paring knife under the flesh to detach it from the skin leaving it on the skin. Cut the pineapple lengthwise into 2 or 3 strips then crosswise into bite-sized pieces. You can slightly push out every other piece for an interesting look.
The other fruits it was served with included strawberries, figs, and grapes. It’s always a topic of conversation the first time someone has this. Kids will love it.
Marshmallow Sauce for Fruit
1 cup sugar
1/2 cup water
2/3 cup white or light corn syrup
2 egg whites
1/4 teaspoon vanilla
Dash of salt
1/4 cup sour cream
1 tablespoon grated orange, lemon or lime rind – optional
Combine sugar, corn syrup, and hot water. Heat, stirring until sugar dissolves. Then boil without stirring to firm ball stage (245 – 250F – I like it done up to 255 F for a thicker sauce) – until a drop of the mixture forms a firm but malleable ball in ice water. If not using a thermometer, start testing after about 5 minutes. May take up to 10 minutes. This recipe is a bit forgiving – cook it longer rather than not enough. In humid weather, cook to higher temperature.
With electric mixer, beat egg whites until stiff. Slowly add hot syrup in a thin stream, beating at high speed until thick and fluffy. Add vanilla and salt. Gently fold in sour cream and rind. If too thick add a bit more sour cream or try beating it a little after adding the sour cream which causes the sauce to thin quite a bit.
Makes about 3 cups.