Recipe - Peche Royale Dans Son Panier Fleuri

One half cup Flour
One fourth cup Sugar
2 lg Eggs
One half cup Milk
Oil, for frying
4 Genoise, 3" layers **
2 Peaches, ripe
Pate a choux **

SABAYON
3 Egg yolks
One fourth cup Sugar
2 ounce Grand Marnier
2 tablespoon Water, warm

** See recipe for Genoise

Put the flour in a bowl and add sugar and mix.

Beat in eggs one at a time and, when they are incorporated and the
dough is smooth, add milk to make a batter.

Dip a ladle or a mold into the hot fat briefly and dip into the
batter. Put the ladle back into the fat carefully and fry until a "basket"
comes away from the ladle. Fry the basket until it's golden and drain.

Fit the genoise into the bottom of each basket.

Drop peaches one at a time into boiling water for 10 seconds to loosen
the skin, then peel, halve and remove the pit. Place a peach half on each
genoise.

Form "handles" for the "baskets" out of Pate a Choux and bake them,
then secure to the baskets with thick chocolate icing.

Top each peach with sabayon and garnish with candy flowers.

Sabayon: ========

Whisk egg yolks with sugar until they are light and lemoncolored.

Add Grand Marnier and continue whisking. Put the mixture over low
heat and cook carefully.

Add warm water in a stream and whisk to form a smooth lightyellow
sauce.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini