| 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" <nitro_ii@email.msn.com>
on Jan 31, 1998
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