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  Table of Contents



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

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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