Sauternes Custard Sauce

Put the Sauternes in the top part of a double boiler. Add sugar to taste and heat. When hot, slowly stir in the egg yolks. When the custard coats a metal spoon, remove from the heat.

Stir in the cream and kirsch. Cool and chill. Serve over very ripe pears, sliced peaches or strawberries, and over puddings.