Imperial Fruit - cooking recipe

Ingredients

2 (13 1/2 oz.) cans pineapple tidbits, drained (reserve syrup)
2 c. red grapes, halved and seeded
2 c. miniature marshmallows
1/2 c. maraschino cherries
3 bananas
1 c. heavy cream
2 Tbsp. cornstarch
1 egg, beaten
1/4 c. water
dash of salt

Preparation

In bowl, combine pineapple, grapes and marshmallows.
In saucepot, blend 1/2 cup syrup from pineapple and 1/4 cup water with 2 tablespoons cornstarch.
Cook over low heat until clear and thickened.
Stir in beaten egg a spoonful at a time.
Add dash of salt and heat.
Cool cooked mixture.
After thoroughly cooled, pour mixture over fruit and toss lightly.
Chill overnight. Before serving, fold in bananas (sliced), cherries and 1 cup heavy cream (whipped).