Beignets de peche sauce vin blanc

Yield: 12 Servings

Measure Ingredient
\N \N ---batter---
1 cup Flour; all purpose
1 teaspoon Baking powder; double acting
¾ cup Milk
1 \N Egg; large
1 tablespoon Peach brandy -for the sauce-----
3 tablespoons Cornstarch
2 cups Dry white wine
3 \N Egg yolks
1 cup Sugar finish-----
6 \N Peaches
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

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