Yield: 12 Servings
|1 cup||Flour; all purpose|
|1 teaspoon||Baking powder; double acting|
|1 \N||Egg; large|
|1 tablespoon||Peach brandy -for the sauce-----|
|2 cups||Dry white wine|
|3 \N||Egg yolks|
|1 cup||Sugar finish-----|
|1 \N||Vegetable oil for deepfrying|
|1 \N||Powdered sugar|
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 ½ 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@...> on Jan 31, 1998