4 each ripe fresh peaches, peeled and sliced

BRANDY CUSTARD SAUCE:
1/4 cup brandy
1 1/4 cups whipping cream
4 Large California Fresh Egg Yolks
1/4 cup sugar
1 teaspoon vanilla extract

Boil brandy in small saucepan until volume is reduced to half. Remove from heat. Add cream and return to boil for one minute. Beat egg yolks with sugar in bowl to blend. Gradually whisk hot cream mixture into egg yolks. Return saucepan to heat and cook, stirring constantly over low heat until sauce thickens. Add vanilla. Cool and refrigerate. Arrange sliced peaches in six serving dishes. Spoon chilled brandy custard sauce over top and serve.

Makes 6 servings

Nutrition per serving: Calories 292, Protein 3g, Carbohydrates 17g, Fiber 1.2g, Fat 22g, Cholesterol 210mg, Sodium 24mg, Iron 0.5mg