Instructions: Blend peaches and syrup on high speed of blender 60 seconds or until pureed.

In saucepan mix cornstarch, 1/2-cup sugar and slat.

Gradually stir in milk, then egg yolks.

Cook and stir over medium low heat until mixture boils 1 minute.

Remove from heat.

Stir in peach puree, lemon juice and vanilla.

Beat egg whites until foamy; gradually add remaining sugar. Beat until stiff peaks form; fold into cornstarch mixture.

Chill in serving dishes.

Top with whipped cream and peach slices.

Makes 6 cups

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