January 25, 2008, Newsletter Issue #210: Poached Peaches and Rum Custard
Tip of the Week
6 cups water
1-1/4 cups sugar
2 tsp. rum extract
8 medium size ripe peaches, peeled
In large heavy saucepan, combine water, sugar and rum extract and bring to a boil. Add peaches. Reduce heat to low, cover and simmer for 10 minutes until peaches are tender, basting occasionally with syrup. Remove peaches from syrup with slotted spoon and place 1 peach in each of 8 dessert dishes. Refrigerate.
1/4 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks
1 tsp. rum extract
Combine sugar, cornstarch and salt and mix. Add milk and egg yolks and beat well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and stir in rum extract. Place waxed paper directly on top of custard and cool for 1 hour. Chill until cold. Stir custard and spoon over peaches just before serving. Refrigerate leftovers.
Calories: 230
Fat: 2 grams
Sodium: 95 mg
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