4 med. peaches (2 c.), peeled, pitted, sliced
2 tbsp. sugar
2 c. evaporated milk
3 eggs
1/4 c. all-purpose flour
3 tbsp. sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. Citrus Sauce

CITRUS SAUCE:

In a small saucepan combine 1/3 cup sugar and 2 tsp. cornstarch. Stir in 2/3 cup water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 2 tbsp. orange juice and 1 tbsp. lemon juice. (Makes 1 cup.)

In an 8 inch round baking dish (1/2 inch deep), combine peaches and sugar (2 tbsp.). In a blender container, combine milk, eggs, flour, remaining sugar, almond extract, vanilla and a dash of salt. Cover and blend for 15 seconds. Pour over fruit.

Bake in 375 degree oven for 40-45 minutes or until knife inserted in custard portion near center comes out clean. Serve warm with citrus sauce. Makes 8 servings.