2    Large Beaten Egg Yolks

    2/3 c  Half & Half Light Cream

      4 t  Sugar

           Dash Salt
      1 T  Galliano,Brandy, or Ameretto

    1/2 t  Vanilla

--------------------------------FRESH FRUITS--------------------------------
           Orange Slices
           Halved Strawberries
           Sliced Kiwi
           Sliced Peaches
           Pineapple Chunks
  In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
  Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture
  thickens slightly, stirring every minute.  Place the 2-cup measure in a
  bowl of ice water and stir egg yolk mixture for 2 minutes.  Stir in
  Galliano, brandy, or Ameretto and vanilla.  Cover surface of mixture with
  clear plastic wrap and refrigerate till serving time.  To serve, spoon
  over one of the above fresh fruits, or a mixture of the above fresh
  fruits.
  NOTE:
  ~----
  Cool the custard mixture for Stirred Custard Sauce by placing the glass
  measure inside a larger bowl filled with ice water.  After stirring the
  mixture, stir in the Galliano, brandy or Amaretto and the vanilla.  Adding
  these ingredients at this stage speeds the cooling of the custard and
  helps prevent curdling.  Be sure to place clear plastic wrap directly on
  the surface of the custard befroe it is refrigerated.  Covering the
  surface will prevent a "skin" from forming on the top of the custard
  sauce.