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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We have peach trees and blueberry bushes, so combining those fresh fruits with a thick old-fashioned custard sauce is an extraordinary summer treat, relates field editor Suzanne McKinley, Lyons, Georgia Ingredients:
1/2 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups milk |
2 eggs, lightly beaten |
1-1/2 teaspoons vanilla extract |
2 medium ripe peaches, peeled and sliced |
1-1/2 cups fresh blueberries |
whipped cream |
Directions:
1. In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate until chilled.
2. In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries; repeat layers. Top with whipped cream. Yield: 6 servings.
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