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Add a photoServings: 12
Ingredients
- 1 c. Flour, all purpose
- 1 tsp Baking pwdr, double acting
- 3/4 c. Lowfat milk
- 1 x Egg, large
- 1 Tbsp. Peach brandy
- 3 Tbsp. Cornstarch
- 2 c. Dry white wine
- 3 x Egg yolks
- 1 c. Sugar finish-----
- 6 x Peaches
- 1 x Vegetable oil for deepfrying
- 1 x Powdered sugar
Directions
- Make the batter: In a blender or possibly food processor, blend all ingredients with a healthy pinch of salt till 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 c. wine. Then whisk in the remaining wine, the yolks, and the sugar. Cook over simmering water, whisking constantly, 20 min or possibly till it comes to a boil and is thickened and smooth. Transfer to a bowl and keep hot. 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, till golden.
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 119 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.84g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 15mg | 1% |
| Potassium 215mg | 6% |
| Total Carbs 18.51g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.2g | 5% |
| Protein 2.79g | 4% |
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