Preparation / Directions:
Combine 1/3 cup sugar and cornstarch in heavy saucepan; stir until blended.
Slowly stir in milk; bring to a boil. Cook, stirring constantly, 1 minute
or until thickened. Remove from heat; stir in peanut butter and vanilla.
Combine egg whites (at room temperature) and salt; beat until foamy.
Gradually add 2 tablespoons sugar, beating until stiff but not dry. Do not
overbeat. Fold egg whites into peanut butter mixture. Spoon into
compotes. Cover and chill. Garnish with whipped cream and peanuts.
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