Many people who own a peach tree spend so much time nursing along the fruit, without realising that the leaves, too, are of culinary value. They give a bitter almond flavour to this thick custard, which is delicious on its own, or with the Pistachio and Almond Loaf. Increase the sugar, fold in
Whisk the egg yolks with the cream and sugar and pour into a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Add the peach leaves. Cook the custard over a low heat for about 5 minutes, stirring until it is thick enough to coat the back of the spoon.
Strain into individual glasses or pots, or a single serving dish, and leave to set.
© 1990 Joyce Molyneux. All rights reserved.