Name: Peach Cream Filling
Ingredients: 180 g (3/4 cup) reconstituted dried peaches (measure after soaking); 6 tb Brown sugar; 3 tb Cornflour (cornstarch) or 1 1/2 Tbs arrowroot; 1/8 ts Salt; 1/2 ts Vanilla flavoring; 1 lg Egg; 250 ml (1 cup) scalded milk; 2 tb Butter; 125 (1/2 cup) chopped nuts (optional)

Even after conversion he carries within him a nature prone to evil, and a heart weak and unstable as water. That heart will never be free from imperfection in this world, and it is a miserable delusion to expect it. To keep that heart from going astray, the Lord Jesus bids us “watch and pray.” The spirit may be ready, but the flesh is weak. There is need of a daily struggle and a daily wrestling in prayer (Mk. 14:38; 1 Cor. 9:27; Rom. 7:23-24; Gal. 5:24; Col. 3:5).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Desserts	6	Servings

INGREDIENTS

180	g	(3/4 cup) reconstituted dried peaches (measure after soaking)
6	tb	Brown sugar
3	tb	Cornflour (cornstarch) or 1 1/2 Tbs arrowroot
1/8	ts	Salt
1/2	ts	Vanilla flavoring
1	lg	Egg
250	ml	(1 cup) scalded milk
2	tb	Butter
125		(1/2 cup) chopped nuts (optional)

INSTRUCTIONS

(or apricot or pear or pineapple or apple)
Combine all dry ingredients and them mix with slightly beaten egg. Stir in
just enough hot milk to make a thin paste. Add to the rest of the hot milk
and cook over boiling water 5 minutes, stirring constantly. Add butter,
cool, and fold in chopped fruit. Now cook for another 10 minutes (it may
not take this long) until the mixture is thick, stirring constantly. Add
vanilla, and use as a filling for cream puffs, cakes, or topping for spice
cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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