Beignets De Peche Sauce Vin Blanc Recipe - Cooking Index
Beignets De Peche Sauce Vin Blanc Recipe - Cooking Index
| 1 cup | 237ml | Batter - |
| 1 teaspoon | 5ml | Flour - all purpose |
| 3/4 cup | 177ml | Baking powder - double acting |
| 1 | Milk | |
| 1 tablespoon | 15ml | Egg - large |
| 3 tablespoons | 45ml | Peach brandy for the sauce----- |
| 2 cups | 125g / 4.4oz | Cornstarch |
| 3 | Dry white wine | |
| 1 cup | 198g / 7oz | Egg yolks |
| 6 | Sugar finish----- | |
| 1 | Peaches | |
| 1 | Vegetable oil for deep-frying | |
| 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 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.
Source:
Laurie Duren
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