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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy, Eggs Vegetarian Veg1, Vegetarian 1 Servings

INGREDIENTS

Ripe peaches
Orange juice for poaching
1 Vanilla pod, seeds removed
1 pt Skimmed milk
1 t Cornflour, slaked with a
little water
1 t Ground cinnamon
2 Free-range egg yolks
1 T Raw cane sugar
Pured raspberries to serve
1 Sprig fresh mint to garnish

INSTRUCTIONS

Pour sufficient orange juice over the peaches to cover them and poach
gently for 3 minutes. Drain, skin and refrigerate until required.
Place the vanilla pod in a small pan with the milk, bring slowly to
the boil and add the cornflour and cinnamon. Stir until thickened,
then lower the heat and simmer for 2 minutes Whisk the egg yolks and
sugar together and pour on the hot milk. Return to a clean pan and
cook over a low heat (do not allow the custard to boil) until the
mixture coats the back of a spoon. Transfer to an ice cream machine
and churn for 15 minutes. Place the peaches on individual serving
plates. Spoon a little raspberry puree around the base of each and
arrange a quenelle of cinnamon ice cream on top. Garnish with a sprig
of mint.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 375
Calories From Fat: 94
Total Fat: 10.5g
Cholesterol: 39mg
Sodium: 230.6mg
Potassium: 1309.2mg
Carbohydrates: 56g
Fiber: 6.3g
Sugar: 51.1g
Protein: 19.2g


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