| Combine peaches, sugar, and lemon juice in bowl; mix well. Let
stand for 20 minutes. Drain, reserving juice. Add enough water
to reserved juice to measure 1 cup. Pour juice into saucepan. Stir
in cornstarch gradually. Cook until transparent, stirring constantly.
Cool. Spoon peaches into tart shells. Pour juice syrup over peaches.
Chill until glaze is set. Garnish with clusters of dark grapes. |
