Fruit à la Russe

Ingredients

 * 1 cup nonfat milk
 * 1 egg
 * 2 tbsp fructose
 * 1/4 tsp vanilla
 * 1/2 tsp rum extract
 * 3 California nectarine
 * 6 fresh California plum

Directions
In top of double boiler, scald milk. Slowly add about ¼ cup hot milk to egg, stirring with wire whisk. Return mixture to double boiler and continue cooking, stirring constantly, until custard coats metal spoon. Cool. Add fructose and vanilla and rum extracts. Mix all fruit together and divide among 8 serving bowls. Spoon 2 tablespoons sauce over each serving. Or, serve sauce in small bowl for dipping.