1/4 c. sugar
3 Tbsp. all-purpose flour
2 c. milk
2 tsp. finely shredded lemon
2 beaten egg yolks
1 tsp. vanilla
2 medium peaches, peeled,
pitted and chopped (1 c.)
1 (3 oz.) pkg. (12)
1/3 c. dark rum
3 c. fresh strawberries
1 c. whipping cream
2 Tbsp. sugar
1 tsp. vanilla
1/4 c. currant jelly
In 4 cup glass measure, combine 1/4 cup sugar and flour.
Stir in milk and peel. Cook at High for 5 to 6 minutes or
until thickened and bubbly, stirring after each minute. Stir 1
cup hot milk mixture into egg yolks. Return to hot mixture.
Cook at Medium for 1 to 2 minutes or until thickened. Stir in
1 teaspoon vanilla. Cover surface with waxed paper. Cool
until just warm, about 30 minutes.
In a 1 1/2 quart serving bowl, arrange half of split
ladyfingers. Sprinkle with half of rum. Top with peaches.
Spoon half of the warm custard over. Arrange remaining
ladyfingers atop custard; sprinkle with remaining rum.
Slice 1 cup of the strawberries; leave remainder whole
and reserve for garnish. Arrange sliced berries over
ladyfingers. Top with remaining custard. Whip cream with 2
tablespoons sugar and 1 teaspoon vanilla just until soft peaks
form. Spread about half of the whipped cream atop sliced
berries. Pipe remainder with pastry tube and tip around edge.
Chill at least 4 hours. Just before serving, place jelly in 2
cup glass measure. Cook at High for 2 to 3 minutes or until
melted, stirring twice. Dip reserved whole strawberries in
jelly; place atop cream for garnish. Makes 10 servings.
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