Recipe - Beignets De Peche Sauce Vin Blanc

batter
1 cup Flour; all purpose
1 teaspoon Baking powder; double acting
Three fourths cup Milk
1 Egg; large
1 tablespoon Peach brandy
for the sauce
3 tablespoon Cornstarch
2 cup Dry white wine
3 Egg yolks
1 cup Sugar finish
6 Peaches
1 Vegetable oil for deepfrying
1 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 One half 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 MCRecipe Digest V1 #1066 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998