Poached Peaches With Bay Custard Sauce

INGREDIENTS

INSTRUCTIONS

To prepare peaches: Drop peaches into large bowl of boiling water &
let stand 2-4 minutes to loosen skins. The riper they are, the less
time this will take.  Drain & carefully remove skins. Set peaches
aside. Combine water & sugar in large saucepan & bring to boil over
high heat. Once sugar has dissolved, reduce heat & simmer a few
minutes. Add peaches to syrup & continue to simmer gently until fruit
is tender but not soft, about 15 minutes. Again, time will depend on
ripeness. Remove from heat & cool peaches in syrup.  To prepare sauce:
Scald milk with 1 bay leaf & set aside. Combine  sugar & egg yolks in
med bowl & beat with whisk or electric beater  until mixture becomes
pale yellow & forms a ribbon. Add hot milk  gradually, beating
constantly, then pour mixture into nonaluminum  saucepan. Add remaining
bay leaf & cook 15-20 minutes over low heat,  stirring constantly,
until sauce thickens enough to coat a spoon. Do  not let sauce come to
boil. As soon as sauce is thick enough, remove  it from heat. Stir
briefly, then stir in vanilla. Place piece of  waxed paper directly on
surface to prevent skin from forming as sauce  cools. If sauce gets
lumpy, strain it. To serve, pour pool of sauce  on each plate. Drain
peaches (the syrup can be poured over other  fruit or used to flavor
drinks). Set peaches on sauce. Garnish each  peach with fresh bay leaf.
Peaches  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2749
Calories From Fat: 255
Total Fat: 28.5g
Cholesterol: 754.6mg
Sodium: 259.5mg
Potassium: 2487.7mg
Carbohydrates: 613.6g
Fiber: 14.2g
Sugar: 600.8g
Protein: 33.2g