From the Chef's Corner
Summertime is a perfect time for fruit desserts that are light and easily prepared. This dessert makes a pretty and different way to be served - in pint sized mason jars or tall glasses.
2 cups whole milk or 1% low-fat milk
1 lg. egg
1/3 cup sugar
1 Tbs. cornstarch
1 tsp. vanilla
3 lbs. fresh peaches, peeled, chopped (If not real sweet,
soak in ½ cup sugar.)
1 pt. fresh blueberries
½ (14 oz.) angel food cake, cubed
Garnish: fresh mint sprigs
Whisk together first 4 ingredients in a small non-aluminum saucepan over medium-low heat and cook, stirring constantly, 15 minutes or until slightly thickened. (Mixture should lightly coat the back of a spoon.) Remove from heat; stir in vanilla
Pour mixture into a small mixing bowl and place plastic wrap directly over surface of custard to prevent film from forming; chill 2 hours or until ready to serve.
Layer fruit and cake in 8 mason jars or tall glasses. Drizzle each with ¼ cup vanilla sauce. Garnish, if desired.