2 tablespoons butter
2 tablespoons fresh lemon juice
1/2 tablespoon honey
1 teaspoon heavy cream
2 cups crushed pineapple
1 teaspoon vanilla extract
1 cup sour cream
Melt butter in a medium saucepan over low heat. Stir in lemon juice and honey. Stirring constantly, bring mixture to a boil. Boil vigorously for 6 minutes, or until lemon juice and honey are completely dissolved.
Remove from heat and gradually stir in cream and pineapple. Whisk gently in sour cream. Remove from heat and chill while egg mixture cools.
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