Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Batter -

  2. 1 teaspoon 5ml Flour - all purpose

  3. 3/4 cup 177ml Baking powder - double acting

  4. 1 Milk

  5. 1 tablespoon 15ml Egg - large

  6. 3 tablespoons 45ml Peach brandy for the sauce--

  7. 2 cups 125g / 4.4oz Cornstarch

  8. 3 Dry white wine

  9. 1 cup 198g / 7oz Egg yolks

  10. 6 Sugar finish--

  11. 1 Peaches

  12. 1 Vegetable oil for deep-frying

  13. Powdered sugar

Instructions Jump to Ingredients ↑

  1. Make the batter: In a blender or food processor, blend all ingredients with a pinch of salt until smooth. Transfer to a bowl and let stand, covered, for one hour.

  2. Make the sauce: In the top of a double boiler, whisk together the cornstarch and 1/2 cup wine. Then whisk in the remaining wine, the yolks, and the sugar.

  3. Cook over simmering water, whisking constantly, 20 minutes or until it comes to a boil and is thickened and smooth.

  4. Transfer to a bowl and keep warm.

  5. Blanch the peaches for 1 minute in boiling water and transfer to a bowl of ice water. Peel and halve, discarding the pits.

  6. Dip the peach halves, patted dry, in the batter, coating thoroughly. In a deep fryer, fry in 4" of 375 oil, turning once, until golden brown.

  7. Transfer with slotted spoon to paper towels to drain.

  8. Divide the sauce among 12 serving plates, place a peach half on top and dust with powdered sugar.

  9. Serve immediately.


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