| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs, Vegetables | Desserts, Fruits | 12 | Servings | |
INGREDIENTS
| —batter— | ||
| 1 | c | Flour; all purpose |
| 1 | ts | Baking powder; double acting |
| 3/4 | c | Milk |
| 1 | Egg; large | |
| 1 | tb | Peach brandy -for the sauce—– |
| 3 | tb | Cornstarch |
| 2 | c | Dry white wine |
| 3 | Egg yolks | |
| 1 | c | Sugar finish—– |
| 6 | Peaches | |
| 1 | Vegetable oil for deepfrying | |
| 1 | Powdered sugar |
INSTRUCTIONS
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. MM Format Norma Wrenn npxr56b Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <[email protected]> on Jan 31, 1998
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