Instructions: For pastry cream: Break vanilla bean into pieces and place with sugar in a spice grinder or mini-chopper. Process until mixture is reduced to powder. Bring milk to boil in saucepan. Meanwhile, combine vanilla sugar with egg yolks in bowl, and stir well with whisk for about 1 minute. Add cornstarch, and stir well. Pour boiling milk slowly on top of sugar-yolk mixture, incorporate it with whisk, then place mixture back in saucepan. Bring to boil, stirring constantly with whisk, and boil 10 seconds. Place in bowl, cover with plastic wrap, and cool. Meanwhile, prepare garnishes: Peel mango and cut into slices. Peel kiwi and slice. In small bowl, mix preserves with Grand Marnier. When pastry cream is cold, spread it about 1 inch deep in a nice gratin dish or another attractive serving dish. Arrange fruit slices on top in decorative layer. Using spoon, coat fruit with the preserves and Grand Marnier mixture, and sprinkle nuts on top.

Spoon fruit and pastry cream onto individual dessert plates at the table and serve as is or with a slice of pound cake or cookies.

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