Poached peaches with bay custard sauce

1 Servings

Ingredients

Quantity Ingredient
6 larges Or 12 small ripe peaches
3 cups Water
2 cups Sugar
Bay Custard Sauce:
1¾ cup Milk
2 Bay leaves, fresh if
Possible
½ cup Sugar
4 Egg yolks
1½ teaspoon Vanilla
small Fresh bay leaves (for
Garnish)

Directions

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

Related recipes