Recipe - Peach Cream Filling

180 g (Three fourths cup) reconstituted
dried peaches (measure
after soaking)
6 tablespoon Brown sugar
3 tablespoon Cornflour (cornstarch) or 1
One half Tbs arrowroot
1/8 teaspoon Salt
One half teaspoon Vanilla flavoring
1 lg Egg
250 ml (1 cup) scalded milk
2 tablespoon Butter
125 (One half cup) chopped nuts
(optional)

(or apricot or pear or pineapple or apple)

Combine all dry ingredients and them mix with slightly beaten egg. Stir in
just enough hot milk to make a thin paste. Add to the rest of the hot milk
and cook over boiling water 5 minutes, stirring constantly. Add butter,
cool, and fold in chopped fruit. Now cook for another 10 minutes (it may
not take this long) until the mixture is thick, stirring constantly. Add
vanilla, and use as a filling for cream puffs, cakes, or topping for spice
cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini