1/2 c. peach nectar
1/2 c. water
1 (1 1/2 inch) vanilla bean
1/2 tsp. almond extract
4 peaches, peeled, pitted and halved crosswise
1 c. skim milk
1/4 c. sugar
2 1/2 tsp. cornstarch
2 eggs, beaten
1/4 tsp. almond extract

Combine first 4 ingredients in a large saucepan. Place over medium heat and bring to a boil, stirring constantly. Add peaches; cover, reduce heat and simmer 5 minutes or until peaches are tender.

Remove from heat; let cool. Remove and discard vanilla bean. Combine skim milk, sugar, and cornstarch in a medium saucepan; stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook an additional minute, stirring constantly, until mixture thickens.

Reduce heat. Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture. Stir constantly. Cook 1 minute. Remove from heat; stir in almond extract. Cover and chill. Transfer peach halves into dessert dishes with a slotted spoon. Spoon custard sauce over fruit. Yield: 8 servings (89 calories per serving).