Strawberry Parfait with Orange-Custard Sauce
Green Mountain at Fox Run
(Makes 4 servings)

2 strips orange peel
1 1/2 cups skim milk
2 eggs, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
2 cups sliced strawberries
1 tablespoon sugar
1 tablespoon cointreau*
1/2 teaspoon grated orange zest*
2 teaspoons chopped mint (optional)

With vegetable peeler, cut 2 wide strips of orange peel (orange part only) from orange and add to milk. Heat milk in small saucepan (or in microwave about 3 minutes) until hot but not boiling. Meanwhile, in top part of a double boiler, whisk together eggs, sugar and salt. Gradually add heated milk to egg mixture, stirring constantly. Set mixture over simmering water and cook (low heat), stirring constantly, until mixture coats a metal spoon (about 10-15 minutes). Remove from heat. Remove orange peel and add vanilla. Chill.

Toss strawberries with cointreau, grated orange zest and mint. Let mixture stand for 15 minute or longer.

To serve, layer strawberries and custard in a parfait glass. Garnish with dollop of whipped cream and mint sprig.

*Option: Substitute 2 teaspoons lemon juice for cointreau and orange zest.