Peach Leaf Custard Recipe

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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando	Peach Leaf Custard
	Every European country has it's own version of custard. And why not? Little children love it. It is easy to digest and very delicate. The ingredients are always on hand. Here is a version Nona Zurlo made occasionally. It no doubt hearkens back to a time when flavorings did not come in little bottles. Whenever we paid a call on anyone, Nona would invariably ask her hostess for a tour of the garden. Little "slips" of flowers and shrubs would always be requested and if there was a peach tree a few leaves would be tucked into Nona's bag. The taste is delicate and unique. If you are having John Ash or Martha Stewart to dinner sometime we guarantee they will be asking you for this recipe and wondering about the source of the flavor. 2 1/4 cups milk 6 fresh peach leaves, washed and dried 5 egg yolks 7 tablespoons sugar pinch of salt
	Crush the leaves a bit to release flavor. Heat milk and peach leaves to below boiling. Set aside for 60 minutes. Beat egg yolks with sugar and pinch of salt. Strain into milk. Heat over double boiler until thickened, taking care that the mixture does not boil. Remove from heat and let stand in a pan of ice water. Remove leaves. Pour into serving cups or glasses. *Enjoy with our 2005 Glissando.*

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