Beignets De Peche Sauce Vin Blanc

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.

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.

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

Transfer to a bowl and keep warm.

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

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.

Transfer with slotted spoon to paper towels to drain.

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

Serve immediately.