Fruit Custard - cooking recipe

Ingredients

1 can (16 oz.) Bartlett pear halves (unsweetened)
1 can (10 1/2 oz.) mandarin orange segments, unsweetened
1/4 c. lemon juice
1/4 tsp. salt
2 Tbsp. cornstarch
1 egg, well beaten
1/2 tsp. grated lemon peel
1 tsp. Sweet 'n Low

Preparation

Drain fruit, reserving syrups.
Cut pears in half lengthwise. Measure syrups to make 1 1/2 cups.
Combine fruit syrups, lemon juice, salt and cornstarch in small saucepan.
Cook, stirring constantly, until thickened and bubbly.
Add Sweet 'n Low.
Add small amount of hot mixture to well beaten egg and blend thoroughly.
Return to hot mixture and add grated lemon peel. Cool.
Place small amount of lemon custard in bottom of 4 sherbet glasses.
Arrange 4 pear slices, spoke fashion, in custard. Divide remaining custard over pears.
Garnish with 2 orange segments.
Chill.
Makes 4 servings.