balls into almond paste mixture, then coat heavily with graham cracker crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until serving time. 4) When ready to serve, heat oil in 1.5-quart saucepan to 180ºC . and fry one ball at a time until golden brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a peach half in a champagne glass. Top with vanilla sauce, chopped walnuts and a sprig of mint. For Vanilla Sauce NOTE... If RICH is the way you want it then you may proceed, if not, caution would be the word of advice here... a) Heat milk, honey, sugar, and food coloring to boiling point. Dissolve cornstarch in water and stir into hot liquid. b) Cook and stir until mixture boils and is thickened. c) Let cool and blend in vanilla. d) Serve over ice cream balls and fruit...