Free Recipe Beignets De Peche Sauce Vin Blanc
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Beignets De Peche Sauce Vin Blanc Recipe
-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
Beignets De Peche Sauce Vin Blanc Preparation
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
Cooking Temperature:
Recipe Serves: 12
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